Homer's Traditional Pico De Gallo

"This is a tradional Pico de Gallo recipe that has been in my family for several generations. Many current recipes are variations of this simple one, and their taste is cluttered by garlic or other spices not usually included in the traditional recipe. This makes a great dip for tortilla chips, or in a layered bean dip. One can make great guacamole by smoothing out ripe avocadoes and adding this pico with a little more lime juice and salt to taste. I use a minimum of salt, so you may need to add more to suit your taste."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
4 cups


  • 2 lbs roma tomatoes, chopped medium
  • 1 medium white onion, chopped medium fine
  • 1 jalapeno pepper, seeded then chopped fine
  • 2 serrano peppers, chopped fine
  • 1 bunch fresh cilantro, top 1/3 rd chopped coarsely
  • 2 limes
  • 1 tablespoon kosher salt, coarse grind


  • In a good sized bowl, place tomatoes, onion and peppers and stir well, then add cilantro.
  • (Secret technique that actually produces a better taste) Place kosher salt in a mound in center of tomato mix, and dissolve with juice squeezed directly from the limes.
  • Mix well and serve directly, or chill (the flavor improves if chilled overnight).

Questions & Replies

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  1. Chef babydrum
    This salsa is excellent. I used vine tomatos because I like them better than the roma. I added extra Jalepeno peppers so mind was nice a spicy. That method of melting the salt with the lime is the key. Thanks for sharing.
  2. Rogers and Hammerst
    I loved this recipe. It was like my grandma's when I was a kid. I am glad I found this! And the guacamole recipe is great too.
  3. Baby Kato
    Thank you for sharing Bud. The salsa was good. Salty, tart, spicy and refreshing.
  4. katie in the UP
    I hesitated doing this method...but it came out perfect!! I'm very pleased with the results! The 'salsa' is delicious! Thank you! I will forever do the salt and lime technique :))
  5. kokeshi doll
    This is almost the same way my Mexican mother-in-law taught me to make pico de gallo. She uses vinegar instead of lime, but I like the flavor of lime. She also adds a couple of tablespoons of olive oil, which I also do. I think this tastes best freshly made because the salt pulls the liquid out of the tomatoes and changes their texture if left overnight, but that's my personal preference. This is a simple, authentic recipe that is fresh tasting and delicious. It's great on tacos.


We are a married couple, living just south of Austin, TX who enjoy cooking and spending time with our family. I am a bail bondsman in San Marcos, TX, and also a full-time student at the University of Texas (I returned to school after 13 years!). I am working toward a career in veterinary medicine, and we have many pets of our own.
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