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