Pico de Gallo (Salsa Fresca)

4.70 from 26 votes

Pico de Gallo is an easy, fresh, and flavorful little dip you can make any time! Also known as Salsa Fresca, this recipe is loaded with fresh tomatoes, onion, lime juice, cilantro, and chili peppers.

Prep Time10

Cook Time0

Total Time10

Course: Appetizer

Cuisine: Mexican

Servings:

Author: Becky Hardin

Equipment

Fine Mesh Sieve

Ingredients

¾ pound ripe tomatoes diced (about 1½ cups)
½ teaspoon kosher salt
¼ cup white onion diced
1 serrano pepper or jalapeño pepper, minced (for less heat, remove the seeds and membranes)
⅓ cup finely chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice from 1 lime

Instructions

Sprinkle salt over the diced tomatoes and gently toss. Transfer the tomato/salt mixture to a medium-sized fine-mesh strainer set over a slightly larger bowl. Allow tomato juice to drain for 30 minutes. Discard liquid.
¾ pound ripe tomatoes, ½ teaspoon kosher salt
In a medium bowl, combine the drained tomatoes, onion, pepper, cilantro, and lime juice. Mix gently and season to taste with salt and lime juice.
¼ cup white onion, 1 serrano pepper, ⅓ cup finely chopped fresh cilantro leaves, 1 tablespoon freshly squeezed lime juice

Video

Notes

Note: Use fresh, ripe tomatoes for the best Pico de Gallo. In the off season, use Roma or cherry tomatoes.
Feel free to leave out or substitute any ingredients you don’t like or don’t have. Cilantro can be left out, you can use a different type of chili pepper, or you can even make a fruitier version instead (add mango or pineapple!).

This salsa fresca recipe is best eaten fresh, but it can be kept in the fridge to chill before serving.

Keep leftovers in the fridge for up to 3 days. It will become a bit more liquidy the longer it sits, but it still tastes quite good, especially as a topping.

Nutrition