Pico de Gallo (Salsa Fresca)
Print Recipe
Fresh, crisp, and so flavorful pico de gallo (also known as salsa fresca) is a popular Mexican side dish that goes really well with corn chips and guacamole.
Servings Prep Time
2 cups 15 minutes
Servings Prep Time
2 cups 15 minutes
Pico de Gallo (Salsa Fresca)
Print Recipe
Fresh, crisp, and so flavorful pico de gallo (also known as salsa fresca) is a popular Mexican side dish that goes really well with corn chips and guacamole.
Servings Prep Time
2 cups 15 minutes
Servings Prep Time
2 cups 15 minutes
Ingredients
  • 6 plum tomatoes
  • 1/4 white onion
  • 1-2 jalpe├▒o pepper
  • 1/4 cup cilantro
  • 1 lime, juice only
  • 1/2 tsp. fine sea salt
Servings: cups
Instructions
  1. Finely chop the onions and add it to a glass bowl. Then cut the lime in half and juice half of it. Add the salt and the lime juice to the chopped onions, stir, and set aside for a few minutes while chopping the other ingredients.
  2. Slice the pepper in half and taste one of the seeds for heat. If the pepper isn’t too hot, finely mince it. If it’s very hot, remove the seeds and membrane, and then mince it. Add to the onions.
  3. Chop the tomatoes and cilantro and add it to the rest of the ingredients. Stir to combine.
  4. Taste the pico de gallo and adjust the salt, lime juice (you might want to add the other half of lime juice now), and cilantro.
  5. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.