Pico de Gallo (Salsa Fresca)

This homemade Salsa Fresca recipe (Pico de Gallo) is so fresh and tasty! It's quick and easy to prepare, plus great on a variety of Mexican-inspired dishes. (Vegan, gluten-free, oil-free.)

Pico de gallo is a fresh tomato salsa commonly used in Mexican cuisine.

It's typically made with chopped tomato, onion, serrano pepper (or jalapeño), fresh cilantro, lime juice, and salt. However this is simply my own version of a pico de gallo recipe.

It works great as a refreshing condiment, appetizer, or dip served with tortilla chips.

We also enjoy it on a variety our favorite Mexican-inspired cuisine.

Ingredients for Salsa Fresca

For this recipe you will toss together in a medium bowl:

• Fresh tomatoes: Be sure to use flavorful, ripe tomatoes in this recipe because that can make all the difference. Most often I use roma tomatoes or tomatoes on the vine depending on what's available. But cherry tomatoes or grape tomatoes could work for an even bolder, sweeter flavor.
• Onion: Most often I use white onion, but yellow onion or red onion works great too.
• Fresh garlic cloves: This is an optional addition that's not often included in authentic pico de gallo. But I enjoy the flavor of garlic, so I like to add one or two minced cloves to the mix.
• Jalapeno pepper: I find jalapenos can range in their spiciness level. To keep the salsa mild, I leave out the seeds and inner ribs. However you could completely omit the jalapeno or use poblano instead. If you like spiciness, feel free to use two jalapenos or even serrano pepper for more spice.
• Fresh cilantro
• Lime juice: Fresh lime juice works best. Feel free to adjust the amount to your liking.
• Salt: Adding a bit of fine-grain salt to this recipe really helps bring out the flavors.

Preparing

How to make: This recipe is quick and easy to prepare. You will simply chop the ingredients, place them all in a medium bowl, then gently stir to combine.

Variations: Feel free to adjust ingredients to suit your taste because this recipe is quite forgiving. A quarter teaspoon of ground cumin is also a great addition if you enjoy the flavor.

Tip: If you don't feel like hand chopping all the ingredients, check out this Fresh Garden Salsa with similar ingredients. Everything is simply pulsed in a food processor or blender for quicker prep!

Storing

For best flavor: You may serve the salsa right away, however it tastes bests after it marinates for 15-20 minutes. Or better yet, after chills in the fridge for a few hours or overnight.

How to store: Place in an airtight container in the refrigerator until ready to enjoy. We find it keeps for about 3-4 days.

Note: As it sits, the salt will bring out more liquid from the tomatoes. So feel free to use a slotted spoon for serving to leave behind the excess liquid if desired.

Serving

This fresh salsa is so versatile and tasty on a wide variety of Mexican dishes. A few ideas for enjoyment include:

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

For more inspiration, also browse all sauce and seasoning recipes.

Salsa Fresca (Pico de Gallo)

Fresh, delicious, and easy to make! This pico de gallo recipe is great on a variety of Mexican-inspired dishes, or simply as a dip with chips.

5 from 5 votes

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Appetizer, Side Dish, Snack

Cuisine: Gluten-Free, Mexican-inspired, Oil-Free, Vegan

Servings: 6 (1/2 cup servings)

US CustomaryMetric

Ingredients

• 4-5 medium ripe tomatoes (about 2 heaping cups chopped)
• 1/3 cup white onion (or red or yellow)
• 1-2 cloves garlic (optional)
• 1/3 cup fresh cilantro
• 1-2 jalapeño peppers*
• 1-2 Tbsp. fresh lime juice
• 1/4 tsp. salt (more/less to taste)

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Instructions

• Finely chop tomatoes and onion. (I remove excess liquid from tomatoes before chopping.)
• Mince garlic, if using. Chop cilantro, large stems removed.
• Finely chop jalapeno. (I remove the seeds and ribs, handling carefully.)
• Combine all ingredients in a bowl. Add lime juice, salt, and toss well. If the flavors don't quite pop, add a little more salt. (Or adjust flavors as desired with more lime juice, cilantro, onion, garlic, etc.)
• Can serve immediately, but for best flavor, let it marinate in the fridge for a few hours to let flavors combine.

Notes

*Spicy level: Jalapenos can range in spiciness. To keep it mild, I omit the seeds and inner ribs. However you could omit the jalapeño, or use poblano instead. If you like it spicy, feel free to use two jalapenos or even serrano pepper for more spice.

Tomatoes: I use roma tomatoes or tomatoes on the vine, depending on what's available. Be sure your tomatoes are ripe and flavorful as that can make all the difference.

Yield: Recipe makes about 3 cups fresh salsa.

Nutrition Per Serving (Estimate)

Nutrition Facts

Salsa Fresca (Pico de Gallo)

Amount per Serving

Calories

21

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

223

mg

6

%

Carbohydrates

 

5

g

2

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

1

g

2

%

Vitamin A

 

770

IU

15

%

Vitamin C

 

16

mg

19

%

Calcium

 

12

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this salsa fresca (pico de gallo) recipe, also check out:

• Vegan Bean Dip
• Corn and Black Bean Fajitas

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