Salsa Fresca (Pico de Gallo)

VeganGluten-FreeDairy FreeRefined Sugar-FreeNut-FreeEgg-FreeEasyPaleoVegetarianSoy-Free

This Salsa Fresca makes a super easy and fresh Pico de Gallo salsa that my family cannot get enough of! It’s filled with fresh tomatoes, onions, cilantro, and jalapeno for a classic appetizer. Don’t forget to finish it off with a squeeze of fresh lime before you open a bag of your favorite chips and grab a big scoop!

I was going through the produce in my house the other day and realized I had all of the ingredients for a really great bowl of Pico de Gallo. Score! It turned out to be the perfect pick-me-up snack and my whole family loved dunking tortilla chips in a bowl of Salsa Fresca. Over the years I have made this classic dip many times and adjusted all of the ingredients and proportions so it’s just right and I knew I had to share it here finally. I recommend doubling the recipe, because as the flavors sit in the refrigerator and mingle they get even better! I hope you enjoy it!

The Best Tomatoes for Salsa

Use finely-diced Roma tomatoes for the best salsa ever! If you’re making this in the winter (when red tomatoes aren’t in season), cherry tomatoes are great. You’ll still want to diced them into small pieces (and seeded) so they can be scooped with your favorite tortilla chips! Plan on using about 20 ounces of fresh tomatoes, or two cups once they’re all diced.

Vegetables in Pico de Gallo

The best part about a big bowl of Pico de Gallo is all the fresh vegetables! You get TONS of bonus points if you grow any of these salsa veggies yourself, but you can grab them in a quick trip around the produce section of your grocery store. Salsa Fresca is naturally vegan, paleo-friendly, Whole30-friendly, gluten-free and refined sugar-free, so everyone can enjoy this perfect dip! You’ll be chopping…

  • Tomato
  • Onion
  • Cilantro
  • Lime
  • Jalapeno

Mild Homemade Pico de Gallo

One of the best things about making your own salsa is adjusting the spice level to your preference! If I’m making a batch for the kids I use just a tiny bit of jalapeno so they can enjoy it. For people who enjoy more spice you can use more jalapeno and even include some of the seeds. I always recommend starting mild and gradually increasing jalapeno. You can always add more but you can’t really take it out once it’s mixed in!

Gluten-Free Tortilla Chips

Most corn tortilla chips are gluten-free, but make sure you check the package for added sugar or unwanted ingredients, especially allergens! I love the Siete Foods brand grain-free tortilla chips because they are corn free (and I happen to be allergic to corn). You could also dip pico de gallo with slices of cucumber for an all-veggie snack!

I also love to add pico de gallo to tacos and really any Mexican dish. Salsa fresca pairs especially well with my Mexican Veggie Burrito Bowls, Enchilada Stuffed Bell Peppers, One-Pan Mexican Quinoa and Black Beans and Sheet Pan Nachos.

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Salsa Fresca (Pico de Gallo)


  • Author: Elaine Gordon
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 4 cups 1x
  • Diet: Vegan

Description

This Salsa Fresca makes a super easy and fresh Pico de Gallo salsa that my family cannot get enough of! It’s filled with fresh tomatoes, onions, cilantro, and jalapeno for a classic appetizer. Don’t forget to finish it off with a squeeze of fresh lime before you open a bag of your favorite chips and grab a big scoop!


Ingredients

Scale
  • 4 ripe Roma tomatoes (20 ounces), seeded and diced (measures 2 cups when diced)*
  • 1/2, 20-ounce white onion, finely diced (1.5 cups when finely diced)
  • 3/4 cup finely diced fresh cilantro leaves, large stems removed (from 1 bunch)
  • 1 jalapeno, stem and seeds removed, finely diced (keep the seeds for a spicier version)
  • 1 lime, zested and juiced 
  • 1/2 teaspoon fine salt

Instructions

  1. Combine tomato, onion, cilantro, jalapeno, lime (juice and zest) and salt together in a large glass mixing bowl.
  2. Season to taste with additional lime juice and salt if needed.  Add more jalapeno for added spiciness if desired.
  3. Chill the pico de gallo in the refrigerator for about 30 minutes to allow the flavors to marinate together. 
  4. Stir well before serving.  Serve with a slotted spoon to drain any excess liquid.  
  5. Store leftovers in an airtight container in your refrigerator for up to two days.

Notes

*If making during the winter (when red tomatoes are not in season), use cherry tomatoes.  You will still want to dice them up finely and remove the seeds.

  • Category: Condiment or Appetizer
  • Cuisine: Mexican

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