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You are here: Home » Recipes » Salsas

Pico de Gallo Salsa (Authentic Salsa Mexicana)

Published: Apr 21, 2009 · Updated: May 14, 2021 by Mely Martínez

JUMP TO RECIPE

This Easy Pico de Gallo Recipe comes together in a few minutes. Pico de Gallo is a fresh, raw salsa with great flavor that can be eaten with tortilla chips, tacos, burritos, or as a topping for rice and beans. I will teach you how to make this delicious Mexican dish at home!

Pico de Gallo served in an small bowl.

Perhaps most of you already know this delicious salsa, but hey! It is close to summer, and grilling season is about to start (at least here in my area), and I find this a good reason to post this recipe.

Jump to:
  • History Behind Salsa Mexicana
  • Frequently Asked Questions About Mexican Pico De Gallo
  • Different Variations Of This Pico Recipe
  • Authentic Pico de Gallo Salsa
  • What to serve with pico de gallo
  • 📖 Recipe
  • 💬 Comments

Salsa Mexicana, Salsa Fresca, or “Pico de Gallo Salsa”, known in some areas of México, is one of the easiest salsas to make. It can be ready in a matter of minutes to top your grilled chicken, steaks, or fish! Basically, any meal you like! The name Salsa Mexicana comes from because it has the color of the Mexican Flag: Red, white, and green.

History Behind Salsa Mexicana

It is said that salsa Mexicana, also known as pico de gallo or just pico, originated in the state of Puebla. The Spanish word pico de gallo means "rooster's beak," Some say the name comes from because it looks like it was chopped by a rooster's beak. Others believe that the way it is chopped resembles a rooster meal.

Frequently Asked Questions About Mexican Pico De Gallo

Before I share my recipe, I feel like I need to answer the questions I always get:

What does pico de gallo mean?

Pico de gallo literally translates to roaster beak. The name for this salsa has many histories, from how it was originally eaten to what it resembles. Some say the name comes from because it looks like it was chopped by a rooster's beak. Others believe that the way it is chopped resembles a rooster meal.

Which tomatoes are best for making salsa?

For this recipe, the best option is fresh tomatoes, like vine-ripened red ones you buy at your local farmer's market in season - they are the sweetest! Just remember to let the tomatoes become fully ripe; when you bring them from the store, most times, they need more time to be ready.

Also, I don't use store-bought cherry tomatoes. They're not flavorful enough unless they are organic.

If you don't have access to these types of tomatoes, plum tomatoes or Roma tomatoes are another good option. If you live in an area where they are hard to find, some people have used canned tomatoes, you will need to rinse them first, but they're not as sweet.

How do I make salsa without tomatoes?

You can substitute tomatoes with avocados to make a delicious guacamole  or Red molcajete salsa. You can even make pico de gallo with pineapple! There is another Pico de Gallo Salsa in some regions of Mexico that use fruit, like Mango and oranges.

However, depending on the final dish you are preparing, using these alternatives will be different, so it's up to you!

Which is the best spicy pepper to use for pico de gallo?

I like to use 2 serrano peppers, but if you prefer less spice, swap them out for 1 medium jalapeno pepper instead. For an extra spicy salsa, try Habanero pepper, like in Yucatan, for "Xnipec Salsa".

Can pico de gallo be made ahead of time?

Yes, you can prepare this easy pico de gallo recipe ahead of time. My recommendation is to store the chopped ingredients in the refrigerator in separate containers if you want to maintain their texture. But making this ahead of time gives the pico de gallo a chance to chill and blend its flavors. 

How long does this salsa last in the fridge?

It may last up to 2-3 days in the refrigerator, but I don't recommend keeping it any longer than that due to oxidation and spoilage.

Plus, after a few days, the flavors of the pico will start losing their freshness and crunch,  and it won't taste as good.

Can Pico de Gallo be frozen?

Yes, you can. However, it will change the texture of the pico de gallo. My recommendation is to make it fresh; it only takes a few minutes. 

Different Variations Of This Pico Recipe

You know that most of the ingredients in a Mexican salsa are a combination of tomatoes and chopped peppers, fresh or cooked, and seasoned in many different ways.

Some have lime juice, cilantro, avocado, red onion, scallions, and even fruit! Each region of the country (as well as families) have their own special variations.

For us at home, it gets a little twist when we eat baked chicken rotisserie-style. I personally like to add finely chopped cabbage and radishes. My family likes to use it on a salad or to top our favorite tacos (especially these tacos al pastor).

If you have a special variation of this salsa, please let me know. I would love to try it!

Authentic Pico de Gallo Salsa

This recipe for authentic salsa Mexicana will teach you how to make this delicious dish that can serve as an appetizer or side dish with the main course.

Here's a list of everything you need:

  • Ripe tomato (finely chopped)
  • White Onion (finely chopped)
  • Serrano peppers
  • Fresh Lime juice
  • Fresh Cilantro (finely chopped)
  • Salt

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

Tomatoes, onions, serrano peppers, cilantro and limes displayed on a board.

How To Make the Best Pico De Gallo Recipe: Step By Step Tutorial

This recipe is super easy to make!

All you need to do is:

  • Add the chopped tomato, onion, and serrano pepper to a bowl.
  • Add the cilantro, lime juice, and salt as well.
  • Mix and stir gently with lime juice to coat all ingredients.
  • Cover and refrigerate for 30 minutes before serving.
  • Enjoy!
Chopped Tomatoes, onions, serrano peppers, cilantro in a bowl.

What to serve with pico de gallo

Whenever I make this fresh salsa at home, I love to make some sort of a taco like these crispy cod tacos and these chorizo potato tacos to eat with. The tomatoes and lime juice from the salsa really give the tacos some light freshness they really need sometimes.

I also like to use the pico and add a spoonful of it to my black bean soup and salad!

Pico de Gallo served in an small bowl.

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for pico de gallo salsa, take a look at some of these other authentic Mexican recipes:

  • Hot Piquin Salsa
  • Fresh Salsa Roja
  • Creamy Jalapeño Salsa
  • Habanero Tomatillo Salsa Recipe
  • Red Molcajete Salsa

I hope you make this authentic Mexican tomato salsa! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

¡Buen provecho!

Mely

For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina 

📖 Recipe

Pico de Gallo served in an small bowl.

Pico de Gallo Salsa

Mely Martínez
Salsa Mexicana or Pico de Gallo Salsa, as it is known in some areas of México, is one of the simplest Salsas. It can be ready in a matter of minutes to top your grilled chicken, steaks, or fish. I hope you enjoy this delicious recipe.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salsas
Cuisine Mexican
Servings 16 servings ( 2 tablespoon each)
Calories 4 kcal

Ingredients
  

  • 1 large ripe tomato finely chopped
  • ⅓ large onion finely chopped
  • 2 serrano peppers or 1 jalapeño pepper finely chopped
  • Juice of 1 lime
  • ⅓ cup of cilantro finely chopped
  • Salt to taste

Instructions
 

  • Add the chopped tomato, onion, and serrano pepper to a bowl.
  • Add the cilantro, lime juice, and salt as well.
  • Mix and stir gently until all the ingredients are coated with lime juice.
  • Cover and refrigerate for 30 minutes before serving. Enjoy!

This salsa will keep in the refrigerator for 2-3 days… the consistency won’t be the same but you can still use it.

    Nutrition

    Calories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 73mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 95IUVitamin C: 2.9mgCalcium: 2mgIron: 0.1mg
    Tried this recipe?Let us know how it was!

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    1. Adriana Byers

      February 14, 2023 at 7:50 am

      5 stars
      Thank you for the simple and tasty recipe. It is just how my mom used to make it. I will be making a big bowl for my Mexican theme party.

      Reply
    2. patricia reed

      September 08, 2022 at 10:58 am

      Do you have any knowledge of where Sopapillas originated? I worked at a Mexican rest. 40 years ago. It closed long ago, can't remember the name, the food was amazing and I'm trying to find any info where their recipes came from. Their version of Sopapillas was served hot with Salsa instead of Chips, unless chips were ask for. In my mind I can remember the tastes and I've never found it anywhere in the U.S. or TJ, Cabo. I'd love to taste it one more time. Any ideas where I should look I'd appreciate. Thank you Patty

      Reply
      • Mely Martínez

        September 08, 2022 at 1:00 pm

        Hello Patricia,
        Our Sopapillas or Sopaipillas, are sweet crispy fritters. You can find more about them in this link:https://www.mexicoinmykitchen.com/sopaipillas-recipe/

        Reply
    3. Lauren

      June 09, 2020 at 6:26 pm

      5 stars
      Turned out great! Thanks for the recipe! My jalapeños were really spicy, so I used half and removed the seeds!

      Reply
    4. Phyllis

      February 24, 2019 at 10:13 pm

      5 stars
      Delighted to find your website. The pico de gallo is delicious and a terrific accompaniment to carnitas.

      Reply
    5. Linda

      January 29, 2019 at 12:05 am

      I make my pico with peaches or mango then serve with hot wings

      Reply
    6. beejay

      December 31, 2018 at 5:47 pm

      5 stars
      I had to come back and check your recipe. I was feeling lazy and ordered pico de gallo from my local Safeway. It's usually pretty good and made fresh daily, but this time it was just flat. I finally realized that there was no acid or salt, just the cut up "veggies." I thought maybe I'd only imagined the lime juice and salt in the recipe. ;))) Guess I'll have to doctor this up and get back to making my own.

      Thanks for the first recipe that gave me good results. And I wanted to say that your new pic in the newsletter is great. Those glasses really suit you, and the longer hair. Good going!

      Reply
      • mmartinez

        January 02, 2019 at 11:37 am

        Hello Beejay,

        Thank you for coming back and for your kind words.

        Reply
    7. Anonymous

      June 19, 2015 at 5:37 pm

      Great site, now saved to my favourites, thank you! Your pico looks lovely. I like to add mango or pineapple to mine.

      Reply
    8. sassycondiments

      June 29, 2010 at 5:44 am

      I just found your site looking for pico de gallo. This is beautiful site to visit. Thank you, I will be back.

      Reply
    9. Angela

      April 26, 2009 at 3:23 am

      This brings back wonderful memories of Queretaro, Mexico, where I lived as an exchange student. I love this salsa -- so simple and full of flavor. Thanks for stopping by blog -- I love yours!

      Reply
    10. Mely (mimk)

      April 21, 2009 at 1:27 pm

      Hi there Jen,
      I saw those quesadillas you make, they will go great with the pico de gallo.

      Doggybloggy, you sure keep busy cooking. Very healthy.

      Thanks for stopping by!

      Reply
    11. doggybloggy

      April 21, 2009 at 12:02 pm

      this has to be one of my favorites.....

      Reply
    12. Steve White

      April 21, 2009 at 9:03 am

      Wow, good article. I am having a party this weekend and this will be perfect. Hey, wanted to let you know that there is another website called Wacai that you should post your article on. It has a lot of similar stuff on it. I know that you can link your website to it and it will give you a list of similar articles. It's pretty useful, anyways thanks again!

      Reply
    13. Jen @ MyKitchenAddiction.com

      April 21, 2009 at 1:32 am

      Looks fantastic - I love Pico de Gallo! Que delicioso!

      Reply

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    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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