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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


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!


  • 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


  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.


*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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