Easy Pico de Gallo (Salsa Fresca)
An easy Pico de Gallo recipe that's full of juicy tomatoes, crisp onion, and fresh cilantro. With zesty flavors and vibrant colors, this authentic salsa fresca is best served with tortilla chips or spooned over tamales, enchiladas, or any Mexican dish!
Servings: 4 cups
Recommended Equipment
Ingredients
- 1 pound tomatoes (about 7 Roma tomatoes or 3 medium slicing tomatoes)
- 1 small white onion
- 2 jalapeno peppers
- ½ cup (about 1 bunch) fresh cilantro
- 2 garlic cloves
- 1 Tablespoon lime juice (from ½ a lime)
- 1 teaspoon salt (or more to taste)
- ¼ teaspoon ground black pepper
Instructions
- Start by dicing the tomatoes and onion into small cubes.
- Seed the jalapenos and then mince them. (Leave the seeds in the peppers if you prefer a spicy pico.)
- Take the cilantro bunch and cut it in half to separate the leaves from the stems. Chop up the leaves and discard the stems.
- Peel and finely mince the garlic cloves.
- Place all these ingredients in a medium mixing bowl and stir together.
- Add the lime juice, salt, and pepper. Stir again and taste. Add more salt if preferred.
- Cover and refrigerate for 1-2 hours for the flavors to come together.
- Serve with tortilla chips or as a garnish to your favorite Mexican dish. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The salt will draw out liquids from the tomatoes, so you may need to drain the salsa slightly before serving.