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Home Dips

Pico de Gallo (Authentic Mexican Salsa)

By:Nagi
Published:1 Mar '16Updated:9 Mar '21
17 Comments
Recipe v

Learn how to make Pico de Gallo! This is an authentic Mexican salsa recipe made with tomatoes is incredibly easy. Use it for tacos, burritos, enchiladas, quesadillas, nachos, as a dip for chips or as a side for basically any Mexican dish! This can be made ahead by 1 day.

Pico d Gallo (Mexican Tomato Salsa) - A classic, authentic recipe that's easy to make.

This is a traditional Pico de Gallo recipe from a Mexican cookbook called “Truly Mexican”

Pico de Gallo

Pico de Gallo is an essential side for Mexican food. It’s stuffed in things, piled on things, served as a side. It’s by far the most well known Mexican salsa. And it’s definitely no co-incidence that the red tomato, white onion and green cilantro/coriander represent the colours of the Mexican flag!

This is a classic authentic recipe for Pico de Gallo from a fabulous cookbook I got in Mexico called Truly Mexican. This cookbook, as the name suggests, is all about real Mexican food and there is an entire chapter devoted to salsas. And Pico de Gallo is the first salsa in it!

Use Pico de Gallo for all things Mexican

You’ll find Pico de Gallo appears on the side of virtually every dish in Mexico, not just with tacos. It’s served as a side dish, as a fresh side – almost like a sauce because it’s juicy – and spooned over things like Enchiladas as toppings.

Here’s a list of popular Mexican dishes to serve Pico de Gallo with:

TACOS & Fajitas

  • Beef tacos – old school ground Beef Tacos, slow-cooked Mexican Shredded Beef or Beef Barbacoa

  • Chicken tacos – Quick Chicken Tacos with Sauce, Mexican Shredded Chicken and Marinated Grilled Chicken for tacos

  • Mexican Pulled Pork – Pork Carnitas, big reader fave!

  • Fajitas – Chicken and Beef

  • Fish – Grilled Fish Tacos – marinated and grilled (also try this same recipe with prawns/shrimp)

MORE Mexican!

  • As a dip for Chips alongside traditional Guacamole, Avocado Hummus or Avocado Dip

  • Enchiladas – use as toping for Beef or Chicken Enchiladas

  • Mexican Fiesta – wouldn’t be complete without Pico de Gallo! Mexican Fiesta – a fiesta menu, starters, mains, sides and dessert

  • Nachos – or for something different, try this Nachos Pie!

  • Browse all Mexican recipes

I also use it for non Mexican things like a topping for Omelettes, Frittatas or a simple Juicy Baked Chicken Breast. It just makes everything better! – Nagi x

Pico d Gallo (Mexican Tomato Salsa) - A classic, authentic recipe that's easy to make.

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Pico d Gallo (Mexican Tomato Salsa) - A classic, authentic recipe that's easy to make.

Pico de Gallo (Authentic)

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Total: 5 mins
Sides
Mexican
5 from 5 votes
Servings2 1/2 cups
Tap or hover to scale
Print
  • 71
This is an authentic recipe for Pico de Gallo from "Truly Mexican", a fabulous cookbook filled with authentic Mexican recipes. Use this recipe as a base and adjust to your taste - more or less spiciness, and even add olive oil if you want! This makes enough for 8 tacos (as a topping).

Ingredients

  • 3 large tomatoes
  • 1/3 cup cilantro/coriander leaves , roughly chopped
  • 1/4 cup finely chopped white onion (Note 1)
  • 1 1/2 tbsp finely chopped jalapeño or serrano chilli (adjust to taste)
  • 1 - 2 tbsp lime juice (adjust to taste)
  • 1/2 tsp salt (table salt) or 3/4 tsp kosher / sea salt flakes

Instructions

  • Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
  • Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
  • This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.

Recipe Notes:

1. This can be substituted with brown or red onion, eschallots/French shallots, or the white part of shallots / scallions.
2. Use this recipe as a base and adjust to your taste, especially the lime juice, chilli/jalapeno and salt. Sometimes I add pepper and olive oil, especially if I serve this as a side salad which I often do.
3. What to use Pico de Gallo for (Mexican dishes):
- Topping/filling for tacos, burritos, enchiladas, taquitos, quesadillas, fajitas, nachos
- As a side salad for any Mexican, Mediterranean or Middle Eastern dish
- Top fried eggs or stuff in a folded omelette to make a Mexican breakfast!
- For corn chips as an appetiser
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Nutrition for the whole recipe.

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17 Comments

  1. Chels says

    February 20, 2023 at 9:21 pm

    5 stars
    Between this recipe and your tomato salsa, I’m never buying the jarred stuff again. Thank you!!

    Reply
  2. Lori says

    August 8, 2022 at 8:59 pm

    I‘m making this today with fresh garden tomatoes. Just curious – what weight is considered a large tomato? For instance a large tomato on one kind of my plants is 275g whereas on the other it‘s 180g.

    Reply
  3. Monica Kelliher says

    May 25, 2022 at 11:36 am

    5 stars
    I made this at the weekend for my guests who are originally from Brazil and Mexico. They thought it was amazing and so delicious. I’m in love with it myself, it’s so tasty and fresh that you can’t stop eating once you’ve start!
    Thanks Nagi for another great hit!👩‍🍳

    Reply
  4. Joan A says

    May 22, 2022 at 6:46 am

    5 stars
    How long does this stay good in the fridge? (that is, if I don’t eat the whole bowl — it is so incredibly delicious!)

    Reply
    • Nagi says

      May 23, 2022 at 3:30 pm

      Tomatoes start to lose their freshness and get watery very quickly. It’s best eaten on the day it’s made Joan but I have notes in the recipe for the best way to make ahead!! N x

      Reply
      • Joan A. says

        May 30, 2022 at 1:07 am

        Thank you so much!! I’m sorry I didn’t see this sooner- it went to spam!!

        Reply
  5. Cameron says

    November 14, 2021 at 10:49 am

    We also add diced cucumber to this recipe. Just to give it a bit more volume. It works really well with the tomato and onion.

    Reply
  6. Dan says

    July 8, 2021 at 9:29 am

    When scooping out pulpy or fibrous fruits or vegetables, have you ever used grapefruit spoons and knives?

    https://www.amazon.com/Grapefruit-Spoons/s?k=Grapefruit+Spoons

    I live in the USA, but I would be surprised if you did not also have access to them.

    All the best!

    Dan

    Reply
  7. Michelle says

    November 17, 2020 at 8:31 pm

    This is just the best. I make it all the time and especially love to eat it with scrambled eggs and spinach. Although it pairs beautifully with beef steak. I was wondering thought how many carbs per serve?

    Reply
    • Nagi says

      November 18, 2020 at 12:39 pm

      I’m so glad you love it Michelle!!! I’ll need to update the nutrition on this one but for the whole serve it’s: calories 115, 22g of carbs – N x

      Reply
  8. Gayle says

    July 17, 2020 at 9:03 pm

    Can I use cherry tomatoes in this recipe? Altho I can’t imagine deseeding them!

    Reply
  9. Tom says

    January 18, 2020 at 6:53 pm

    5 stars
    Have made this a couple of times and it’s so good, exactly like in restaurants!

    Cooking tacos this weekend for someone who doesn’t eat coriander, (ridiculous) what could we sub, would parsley work?

    Reply
    • Nagi says

      January 19, 2020 at 9:03 am

      Hi Tom, there’s nothing quite like it but parsley is the closest sub – or just leave it out completely 🙂

      Reply
      • msueh says

        August 22, 2021 at 11:12 am

        or you can be *really* creative & mince up carrot leaves 😉

        Reply
      • Sandra Kidd says

        October 17, 2021 at 12:54 am

        5 stars
        I made this using drained tin tomato as its all I had. The lime really makes this pop. I’ll never buy salsa again. So good.

        Reply
  10. Chelsey Crafts says

    July 25, 2016 at 11:42 am

    I made this on the weekend to go with sangria and more tapas! So fresh and delicious ?

    Reply
    • Nagi says

      July 25, 2016 at 4:26 pm

      You ROCK Chelsey! So glad you enjoyed it, thank you! N x

      Reply

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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