Best Pico De Gallo Recipe…Ever!

The Betst Pico De Gallo Best Pico De Gallo Recipe...Ever!

I hope you are doing great today my friend.  The sun is shining and the air keeps getting warmer by the day. I am in heaven. 

There is nothing like soaking up the warm summer months with family by the pool and eating good food. 

If there is one thing I love is developing tasty and refreshing foods for my family especially during these summer months. And one thing we never go without is Taco Tuesday. Ironically enough, we don’t make tacos… we make quesadillas. But it doesn’t roll off the tongue as easily so we keep it Taco Tuesday. 

And we all know what goes so well with quesadillas… pico de Gallo. 

Now, I am from Puerto Rico and my husband is from El Salvador and honestly, I don’t know if this is the authentic way of making it. However, this recipe holds a dear place in our hearts because 15 years ago went to Mazatlán, Mexico and got engaged. 

A year and a half later we got married in the Riviera Maya in Mexico as well. 

One of the things that we remembered most about our first trip to Mexico was the all-you-can-eat Pico de Gallo you were served when ordering a bucket of Corona beer at the poolside. Yep, that was us… poolside party folks. 

It was the best ever! 

And we left wondering what it was that made it so special because there was nothing like it in any of the restaurants back home. We spent the next months trying to replicate that particular taste in that Pico de Gallo we had by the pool and we were so elated when we finally figured it out. 

So here it is…

Pico De Gallo Complete with Shadow 735x1024 Best Pico De Gallo Recipe...Ever!

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The Best Pico De Gallo

This Pico de Gallo was inspired by our engagement trip to Mazatlan, Mexico. They served the best pico there and I was determined to make one at home as close as possible to the one we had.
Prep Time 15 minutes
Servings 8


  • 6 Roma tomatoes
  • 1/2 large purple onion (or yellow onion, whichever you prefer)
  • 1/2 bundle of cilantro
  • 2 limes
  • 1 tsp cumin
  • 1 tsp sea salt (or Himalayan salt, whichever you prefer)
  • 1 serrano pepper for heat optional


  • Start by chopping all the tomatoes removing any excess seeds and liquid
  • Next chop the onion and add to the tomatoes
  • Chop the cilantro and add to the tomatoes and onions
  • Juice 2 limes and add to pico
  • Add the salt and cumin (and chopped Serrano pepper if you opted for heat)
  • Combine all the ingredients.
  • For best results let the pico sit for at least 30 minutes in the fridge before serving.

Eat with homemade tortilla chips or add it on top of steak tacos  or as a side with your quesadillas. 

My kiddos love this stuff! You can see their reactions in the video below. They’re quite hilarious. 

You can also watch how I prepare it myself and see some fun pictures from our trips to Mexico in the video below. 


I hope you will try this awesome recipe that not only tastes good, but is diet friendly too. 

I will see you in the next one. 

Until then… adios! 

Yami Signature Best Pico De Gallo Recipe...Ever!

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  1. Sounds wonderful!! The ingredients specify lime, but the directions say lemons. Lime is correct, right? 🙂

  2. Simple is usually the best. I usually add a little high quality, Extra Virgin Olive Oil to my Pico to give it a little body. If you don’t want the heat of a Serrano, try a Poblano (I prefer one roasted, peeled & seeded). Poblanos have great flavor with half the heat. I think it also helps to use GOODF salt. I like the Pink Himalayan that Morton now makes and is available everywhere for not a lot of $!
    Thanks for sharing, Yami!

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