A pico that is worthy enough to dip your chips into and top your tacos with. This pico de gallo recipe is without cilantro, and it still has flavor from the special ingredients that I put in, garlic, and just enough cumin.
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Table of Contents
Pico de Gallo is a favorite Mexican tomato dip perfect for dipping chips or smothering over your favorite Mexican dish. You can use heirloom or beefsteak tomatoes for this epic appetizer. Feel free to use what you have on hand.
Every time I make a fresh pico de gallo, it never lasts long. But, every once in a while, I may have just enough to top my eggs with the next morning.
Ingredients and Estimated Costs:
- 3 large beefsteak tomatoes – Use ripe tomatoes. My favorite tomatoes, besides beefsteak, are the vine-ripe and Roma varieties.
- 1 large serrano – Remove the seeds and stems for less heat.
- 1 large garlic clove – Use ⅛ teaspoon garlic powder as an alternative.
- ½ cup red onion – Adds a mild sweetness. You can use a white or yellow onion but it will alter the taste of the pico slightly.
- 2 limes – Use bottled lime juice if you do not have fresh limes.
- ¼ teaspoon cumin – This adds a warm, earthy flavor.
- ¼ teaspoon kosher salt – Do not use iodized.
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in July 2025.
How To Make Pico de Gallo Without Cilantro
- In a large bowl, combine the roughly chopped serrano pepper, minced garlic, diced red onion, lime juice, cumin, and kosher salt. Stir everything together so the flavors can start mingling. While the mixture is marinating, dice the tomatoes.
- Place the diced tomatoes in a strainer or colander to drain off the excess liquid. Once drained, add them to the bowl with the other ingredients.
- Toss everything gently to combine, then transfer the salsa to the fridge and let it chill for about 30 minutes.
- Serve with your favorite tortilla chips.
Recipe Tips and Variations
- Dice the ingredients uniformly. I like to dice my onions and tomatoes into square-size shapes. It doesn’t have to be perfect. The goal is to have an equal amount of each in one bite.
- Strain the tomatoes. Tomatoes vary in juiciness. One thing that I like to do is to put all of the tomatoes over a strainer to drain the excess liquid. This will result in a pico de gallo that is chunky and less “soupy.”
- Use ripe tomatoes. My favorite tomatoes besides beefsteak are the vine-ripe and Roma.
- Marinate the lime juice, onion, serrano (or jalapeno), and salt while chopping the tomatoes. For one, this will help dissolve the salt, and two, make the onions less pungent.
- Instead of serrano pepper, you can use jalapeno pepper.
Storage Tips
SERVE: You can keep this at room temperature for 2 hours before it needs to be refrigerated.
STORE: Cover and keep in the refrigerator for 2-3 days.
FREEZE: Drain the pico de gallo well, so there are no juices. Place it in an airtight container or Ziploc bag and freeze for up to three months.
Not only did I eat my homemade pico with chips, but I also topped a crunchy tostada smeared with mashed pinto beans, Mexican blend cheese, and an avocado. So yummy!
Pico De Gallo Without Cilantro
Recipe Cost 6.15 Serving Cost 0.51
Recipe Cost $ 6.15 Serving Cost $ 0.51Ingredients
- 3 large beefsteak tomatoes or heirloom tomatoes medium dice (about 3 cups)
- 1 large serrano roughly chopped (remove the seeds and stems for less heat)
- 1 large garlic clove minced
- ½ cup red onion small dice
- 2 limes 2 tbsp of juice
- ¼ tsp cumin
- ¼ tsp kosher salt not iodized
Instructions
- In a large bowl, add the roughly chopped serrano pepper, minced garlic, diced red onion, lime juice, cumin, and kosher salt. Mix to incorporate. While the ingredients are marinating, dice the tomatoes.
- Add the diced tomatoes over a strainer (of some sort) to help drain off excess liquid. When ready, add it to the rest of the ingredients. Give a toss and place it into the refrigerator and allow it to chill for 30 minutes before serving.
- If you are absolutely too eager and cannot wait, feel free to enjoy right away.
Notes
Equipment
Nutrition
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Recipe FAQs
Both have very similar ingredients. However, salsa typically has a thinner consistency while pico de gallo is chunky.
The literal Spanish translation is “beak of a rooster.” Many believe the name originated from people first eating it by pinching it between their thumb and finger. This made the shape of a rooster’s beak. My translation means delicious!
Yes, this is a great make-ahead dish. Store it in an airtight fridge the day before you want to serve it.
Cilantro has a strong taste, and not everyone loves it. Yet, it is found in most pico de gallo recipes. I wanted to create one without cilantro for all my friends who dislike cilantro.
You can, but I believe it would detract from the pico if you do that. Pico de gallo is meant to be chunky.
Comments & Reviews
Maria says
A tasty salsa that I was able to make with very few ingredients on hand!
Jacinda Murphy says
Just wondering, because this is perfect for me since I am not a fan of cilantro. Just tiny bit too much and it just over powers the dish like crazy. In the picture I see little yellow bits. Is that sweet yellow peppers or nah?
Dayna Jankowski says
Yes, just some peppers on top, I hope you enjoy it!
Megan Stevens says
My dad doesn’t like cilantro, so thanks for this! 😉 Love how you broke down the price of the ingredients. Such a money saver and so much more delicious to make our own salsa!
Beth says
This was perfect for my tacos tonight. Easy and delicious. Thanks!
Emily Flint says
This was the perfect recipe for my cilantro hating friend, LOL. Thanks for the great tips too!
Cate says
This salsa looks great to serve with chips and tacos, can’t wait to make it.
Annissa says
Easy and very simple recipe that I surely will try on pretty much any Mexican dishes! Thanks for all the helpful tips too!