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Pico de Gallo (Salsa Fresca)

June 29, 2012 By Kaitlin McGinn 3 Comments

Classic pico de gallo! Also known as “salsa fresca”, this summer-fresh salsa is bursting with ripe tomatoes and garden freshness.

Bowl of fresh pico de gallo salsa with chips

Beautiful pico de gallo! This garden-fresh salsa is a lovely appetizer with chips or scooped on your favorite Mexican cuisine. It’s a perfect addition to tacos, burritos, nachos, tostadas, etc. (One of my favorite ways to use it in on top of these healthy Chickpea-Walnut Taco Crumbles.) Plus don’t forget about breakfast! I even love it on scrambled tofu and breakfast burritos.

Ingredients on a cutting board for fresh salsa fresca

How to make Pico de Gallo

The recipe measurements below are mostly a guideline. You can increase or decrease individual ingredients to suit your taste. The salsa isn’t spicy after removing the seeds and ribs from the jalapenos, but remember to be very careful when handling jalapenos or your hands may burn for hours afterwards. Either wear gloves or handle them minimally after cutting. (And remember to keep your hands away from your eyes until they’re thoroughly washed!)

Come join The Garden Grazer on Instagram and share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Pico de gallo in a bowl with chips
Fresh pico de gallo in a bowl with chips for dipping
Print Pin
5 from 3 votes

Pico de Gallo (Salsa Fresca)

Summer-fresh salsa bursting with flavorful ripe tomatoes and garden goodness!
Author: Kaitlin – The Garden Grazer
Prep Time:15 minutes
Total Time:15 minutes
Category: Appetizer, Side Dish, Snack
Cuisine: Gluten-Free, Mexican, Oil-Free, Vegan
Servings:4 side servings

Ingredients

US Customary – Metric
  • 4-5 medium ripe tomatoes
  • 1/2 small onion
  • 1-2 cloves garlic
  • 1-2 jalapeno peppers
  • 1/3 cup fresh cilantro (large stems removed)
  • 1 Tbsp. fresh lime juice
  • Salt to taste

Instructions

  • Finely chop tomatoes and onion.
  • Mince garlic and chop cilantro, large stems removed.
  • Scoop out & remove seeds and ribs from jalapenos (using caution) and finely chop.
  • Combine all ingredients in a bowl and toss. Season with salt to taste, and adjust flavors if desired. (More lime juice, cilantro, garlic, etc.)
  • Can serve immediately, but tastes best after it chills in the fridge for a few hours to let flavors combine.

Nutrition Per Serving (estimate)

Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 312mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1152IU | Vitamin C: 24mg | Calcium: 15mg | Iron: 1mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Fresh pico de gallo salsa in a bowl with chips

Enjoying this salsa fresca? Feel free to also check out these Corn & Black Bean Fajitas or the full “Mexican Inspired” recipe archives on the site for more plant based inspiration.

Filed Under: Mexican-Inspired, Recipe, Sides, Vegan, WFPBNO Tagged With: appetizer, cilantro, dip, family-friendly, lime, onion, sauce, summer, tomato

Previous Post: « Vegan Quinoa Fajita Burritos
Next Post: Vegan Green Enchiladas with White Beans »

Reader Interactions

Comments

  1. Alida

    June 29, 2012 at 3:36 pm

    What a beautiful post. Your photography is excellent and this makes a very good meal. I love this colourful salsa fresca.

    Reply
  2. Lindsey

    June 29, 2012 at 6:11 pm

    Looks perfect! Tomatoes should be available from my local farm next week and I am so excited! This is going on my summer list of recipes for sure! And I agree with Alida, your pictures are just stunning!

    Reply
  3. The Hsinru Social

    July 2, 2012 at 2:44 pm

    I had totally forgotten about Salsa Fresca. Thank you for this post and reminder how delicious it is. Salsa Fresca is my favorite.

    Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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