How To Make Pico De Gallo (Salsa Fresca)

5 from 8 votes
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How to make Pico De Gallo (Salsa Fresca) – a healthy, fresh tomato salsa worthy of eating as a dip, sauce, and adding to tons of dishes. This recipe takes just minutes to prepare, using only 5 ingredients, and is easy to customize to personal taste!

A bowl with pico de gallo

I recently enjoyed sharing some of my current favorite Mexican and Tex-Mex dishes, including this BBQ jackfruit burrito and vegetarian burrito bowl – both of which are delicious and served with a fresh, vibrant pico de gallo (tomato salsa).

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What Is Pico De Gallo (vs Salsa Fresca)

Pico de gallo (translated to ‘Roosters beak’) is a type of fresh tomato salsa, supposedly named that way for the way people used to eat it by hand or possibly the bite of heat – but I’m not sure if anyone knows for sure. However, it is also referred to as ‘salsa fresca’ or ‘salsa cruda’ – though some argue that Salsa Fresca is more of a pureed sauce rather than the chunkier hand-chopped consistency of pico de gallo. 

Pico de gallo in a bowl with tortilla chips

In comparison to other salsas, pico de gallo tends to have less liquid. It is made with raw, fresh ingredients, making it a truly versatile part of tons of Mexican and Tex-Mex dishes – perfect for tacos and other dishes that you don’t want going too soggy too quickly.

What is in pico de gallo?

Depending on where you’re based, pico de gallo can actually refer to several different types of salsas and salads. This is a simple, tomato-based salsa variety.

Ingredients for pico de gallo

For this recipe, you only need 5 ingredients (plus salt):

  • Tomatoes: make sure to use ripe, fresh tomatoes. For best results, use firm, fleshy (less watery) tomatoes like Roma, plum, or beefsteak tomatoes.
  • Onion: I prefer to use white onion, though red onion can also be used (as I have here since I had no other onions in my kitchen).
  • Jalapeno: make sure to remove the seeds. You can also use a serrano pepper if preferred. For slightly less heat, poblano peppers will work too.
  • Cilantro: feel free to decrease the amount if you’re not much of a fan. You can also substitute parsley if you really hate cilantro, but I think it’s better with cilantro.
  • Lime: use fresh limes, not bottled lime juice. You could also add a little lime zest if preferred. 
  • Salt.

Optional Add-Ins

There are several ways to customize this easy pico de gallo. I sometimes like to add in chopped bell peppers, corn (charred or not), cucumber, mango or pineapple, or even minced garlic (or garlic powder). You could also add a glug of olive oil (or garlic oil). 

Having spoken to friends globally, there were also suggestions for a little dry oregano, a dash of cumin, a spoonful of vinegar, and cabbage, radish, or carrot as other optional add-ins.

Tortilla chip topped with pico de gallo

Top Tips For Homemade Pico De Gallo

  • Use fresh, ripe ingredients: this homemade pico de gallo is made up of just 5 ingredients, so make sure they’re all fresh and ripe.
  • To make tomatoes less watery (thus avoid watery pico de gallo!), you can salt them and allow them to sit in a strainer (with a bowl underneath) to draw out excess liquid.
  • Allow the pico de gallo to rest before serving: like several quick ‘salad/salsa’ type of dishes, giving the ingredients time to marinate really improved the dish’s flavor and texture. I like to refrigerate the tomato salsa for at least an hour before serving.
  • Chop the ingredients based on your preferred texture – the finer you chop the ingredients, the more flavor you’ll get in every bite – but feel free to make a chunkier salsa, if preferred (which I prefer).
  • Adjust the salsa amounts as you like: change the amount of jalapeño/serrano whether you want it mild or hot. Reduce the cilantro amount if you’re not a fan, add more lime juice if wanted, etc. 
  • If you’re not a fan of chopping (at all), then you can chuck everything into a food processor and pulse a few times until you reach your desired consistency – done!
Hand holding tortilla chip with pico de gallo

How To Make Pico De Gallo

Step 1: Chop the ingredients

First, prepare the jalapeño by removing the stem, seeds, and ribs and then finely chopping it. Be careful when handling the jalapenos – it’s best to use gloves when de-seeding any hot peppers.

To prepare the tomatoes, cut the tomatoes in half and then core and de-seed the tomatoes before finely chopping. 

Steps for deseeding tomatoes

If you don’t mind a more watery salsa, then feel free to skip the ‘de-seeding’ of the tomato.

Finally, finely dice/chop the onion, tomato, and cilantro, and juice the lime. 

Chopped onion, cilantro, and tomato

As you chop/prepare the ingredients (jalapeño, onion, lime juice, and salt), you could add them to a bowl and allow them to marinate before preparing the tomato. This helps to marinate the flavors quicker but isn’t necessary.

Step 2: Combine all the ingredients

Add the tomatoes and chopped cilantro to the bowl along with the other ingredients and mix well to combine. Taste and adjust any ingredients/seasoning, if necessary (more lime, jalapeño, salt, etc.)

Steps for making pico de gallo

Step 3: Allow the tomato salsa to rest

Allow the pico de gallo to marinate for at least 30 minutes to allow the flavors to blend and marinate, then serve immediately or leave, covered, in the refrigerator until ready to use. 

Pico de gallo can be made ahead and stored, covered in the refrigerator for up to 4 days.

A bowl with pico de gallo

How To Serve

There are tons of ways to enjoy this fresh tomato salsa. Here are just a few of my top picks:

You can also enjoy it with ceviche, with carnitas, to top Mexican soups and stews, tostadas, and more!

Let me know in the comments how you love to enjoy this homemade pico de gallo. 

Tortilla chip dipped in pico de gallo

If you try this simple pico de gallo recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.

How To Make Pico De Gallo (Salsa Fresca)

5 from 8 votes
By: Samira
How To Make Pico De Gallo (Salsa Fresca) – a healthy, fresh tomato salsa worthy of eating as a dip, sauce, and adding to tons of dishes. This recipe takes just minutes to prepare, using only 5 ingredients, and is easy to customize to personal taste!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 bowl

Ingredients 
 

  • 1 pound tomatoes roma/plum tomatoes for best results. Others can also be used
  • 1 lime juiced
  • 1 jalapeño or serrano. Poblano for less heat
  • 5.6 oz onion best is white
  • 0.7 oz fresh cilantro leaves or parsley (though it isn't as good!)
  • 1/4 tsp salt

Instructions 

Step 1: Chop the ingredients

  • Prepare the jalapeño by removing the stem, seeds, and ribs and then finely chopping it. Be careful when handling the jalapenos – it's best to use gloves when de-seeding any hot peppers.
  • To prepare the tomatoes, cut them in half and then core and de-seed the tomatoes before finely chopping.
    If you don't mind a more watery salsa, then feel free to skip the 'de-seeding' of the tomato.
  • Finely dice/chop the onion, tomato, and cilantro, and juice the lime.
    As you chop/prepare the ingredients (jalapeño, onion, lime juice, and salt), you could add them to a bowl and allow them to marinate before preparing the tomato. This helps to marinate the flavors quicker but isn't necessary.

Step 2: Combine all the ingredients

  • Add the tomatoes and chopped cilantro to the bowl along with the other ingredients and mix well to combine. Taste and adjust any ingredients/seasoning, if necessary (more lime, jalapeño, salt, etc.)

Step 3: Allow the tomato salsa to rest

  • Allow the pico de gallo to marinate for at least 30 minutes to allow the flavors to blend and marinate, then serve immediately or leave, covered, in the refrigerator until ready to use.
    Pico de gallo can be made ahead and stored, covered in the refrigerator for up to 4 days.

Video

Notes

  • Use fresh, ripe ingredients: this homemade pico de gallo is made up of just 5 ingredients, so make sure they’re all fresh and ripe.
  • To make tomatoes less watery (thus avoid watery pico de gallo!), you can salt them and allow them to sit in a strainer (with a bowl underneath) to draw out excess liquid.
  • Allow the pico de gallo to rest before serving: like several quick ‘salad/salsa’ type of dishes, giving the ingredients time to marinate really improved the dish’s flavor and texture. I like to refrigerate the tomato salsa for at least an hour before serving.
  • Chop the ingredients based on your preferred texture – the finer you chop the ingredients, the more flavor you’ll get in every bite – but feel free to make a chunkier salsa, if preferred (which I prefer).
  • Adjust the salsa amounts as you like: change the amount of jalapeño whether you want it mild or hot. Reduce the cilantro amount if you’re not a fan, add more lime juice if wanted, etc. 
  • If you’re not a fan of chopping (at all), then you can chuck everything into a food processor and pulse a few times until you reach your desired consistency – done!
Course: Appetizer, Condiment, Side
Cuisine: Mexican
Shelf life: 4 Days

Nutrition

Serving: 1bowl, Calories: 129kcal, Carbohydrates: 31g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 605mg, Potassium: 1070mg, Fiber: 8g, Sugar: 15g, Vitamin A: 3019IU, Vitamin C: 91mg, Calcium: 83mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 8 votes (8 ratings without comment)

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2 Comments

  1. Y says:

    also known as salsa picada, or chopped salsa

    1. Support @ Alphafoodie says:

      Thank you so much for your comment!