Salsa Fresca (Pico de Gallo)

This classic Salsa Fresca recipe (Pico de Gallo) is fresh, chunky, and full of flavor! Dip it with tortilla chips, or spoon it over tacos, burritos, and other Mexican-inspired dishes for bright flavor. (Vegan, gluten-free, oil-free.)

This vibrant Salsa Fresca was one of the first recipes I posted on the website 14 years ago, and it still remains a staple in my kitchen!

It's truly a classic for a reason: it's super fresh, crazy delicious, and so easy to make. Best of all, you only need to gather 5 simple ingredients (plus salt).

It's no wonder why it's a staple in Mexican cuisine. You can serve it as a flavorful dip with tortilla chips or spoon it over tacos, burritos, nachos, bowls, or salads. Or simply use it as a finishing touch to add bright texture and flavor to savory dishes.

It's as versatile as it is delicious! I truly hope you love it as much as I do.

Ingredients for Salsa Fresca

For this recipe, you'll toss together in a medium bowl:

• Vine-ripened tomatoes: Be sure to use flavorful, ripe tomatoes because that can make all the difference. You'll need one pound fresh tomatoes on the vine, which is about 3-4 tomatoes. (But roma tomatoes can also work.)
• White onion: I use white onion which is typical in authentic versions, but you can substitute yellow onion or red onion if preferred.
• Jalapeño pepper: Jalapeños can range in their spiciness level. To keep the salsa mild, leave out the seeds and inner ribs. (Or you could completely omit the jalapeño or use poblano instead.) Or if you really like spiciness, feel free to use two jalapeños or even serrano peppers for more heat.
• Fresh cilantro
• Lime juice: Fresh lime juice works best. I like two tablespoons (which is about one lime) but adjust the amount to your liking.
• Salt: Adding fine-grain salt really helps bring out the flavors. Use as much or as little as preferred however.

Customizing

Ingredient amounts: Fine-tune the ingredients to suit your taste because this recipe is forgiving. Use more or less salt, onion, cilantro, lime juice, peppers, etc.

Flavor variations: A quarter teaspoon of ground cumin or Mexican oregano can be added as well. Or stir in a minced garlic clove which is tasty (even though this isn't typically included in authentic Pico de Gallo).

Other additions: Stir in diced avocado for creamy richness, sweet corn, or even black beans for some plant-based protein.

Spicy version: For more heat, swap in serrano peppers instead of jalapeño peppers. Check out this Masterclass Serrano Pepper tutorial for more information. (Or see their breakdown of the Scoville Scale - a way of measuring the spiciness of peppers.)

Serving

For best flavor: You can serve the salsa right away, however it tastes best after it marinates for at least half an hour. Even better, let it chill in the fridge for a couple hours or overnight! Here are a few ideas for usage:

• On burritos, tacos, nachos, fajitas, tostadas, or quesadillas
• As a dip with tortilla chips (great for snacks, side dishes, and appetizers)
• On Chickpea-Walnut Taco Crumbles
• On Tofu Scramble or breakfast burritos like this Southwest Tofu Burrito
• On Vegan Burrito Bowls with avocado or guacamole

Storing

Store the salsa in an airtight container in the refrigerator until ready to enjoy. I find it keeps for about 2-3 days. As it sits, the salt brings out more liquid from the tomatoes. So feel free to use a slotted spoon for serving to leave behind the excess liquid if desired.

For more inspiration, also browse all vegan sauce & seasoning recipes.

If you're enjoying this salsa fresca recipe, also check out:

• Restaurant-Style Blender Salsa
• Fresh Garden Salsa

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