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Salsa fresca in a white bowl with tortilla chips on the side

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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Total Time:15 minutes
CourseAppetizer, Side Dish, Snack
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings6 (1/2 cup servings)

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)

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)

Calories: 21 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 223 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 770 IU | Vitamin C: 16 mg | Calcium: 12 mg | Iron: 1 mg