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

Pico de Gallo (Authentic)

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).
Prep Time5 mins
Total Time5 mins
Course: Sides
Cuisine: Mexican
Servings: 2 1/2 cups
Author: Nagi | RecipeTin Eats


  • 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 jalapeƱo 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


  • 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.


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