Salsa Fresca (Pico de Gallo)
This classic Salsa Fresca 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.
Servings: 6 (1/2 cup servings)
Ingredients
- 1 lb. vine-ripened tomatoes
- 1/2 cup white onion
- 1/3 cup fresh cilantro
- 1-2 jalapeño peppers
- 2 Tbsp. fresh lime juice
- 1/2 tsp. salt
Instructions
- Finely dice the tomatoes and onion. (I remove and discard the excess liquid & seeds from the tomatoes.)
- Roughly chop the cilantro. Finely dice the jalapeño (removing the seeds and inner ribs for a milder version if you wish).
- Add all ingredients to a medium bowl with the lime juice and salt. Toss well.
- Now is when the magic happens! You can serve it immediately but for best flavor, I highly recommend letting it sit and marinate in a sealed container in the refrigerator for a couple hours (or even overnight) to let the flavors combine & enhance. This takes it from good to spectacular!
Notes
Spice level: Jalapeños can range in spiciness. To keep it mild, omit the seeds and inner ribs. (Or omit the jalapeño or use poblano instead.) If you like it spicy, use two jalapeños or even serrano pepper for more heat.
Tomatoes: One pound equals about 3-4 vine tomatoes. (Roma tomatoes can work too.) Just be sure yours are ripe & flavorful.
Storing: I find this salsa keeps for about 2-3 days in the refrigerator. It becomes softer and more watery with time.
Yield: Recipe makes about 3 cups fresh salsa.
Recipe originally published June 2012. Updated June 2026.
Nutrition Per Serving (Estimate)
Calories: 21 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 0.2 g | Saturated Fat: 0.03 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.03 g | Potassium: 215 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 718 IU | Vitamin C: 16 mg | Calcium: 12 mg | Iron: 0.3 mg
