Pico de Gallo, also known as salsa fresca, is a fresh, vibrant Mexican condiment made with chopped tomatoes, onions, cilantro, lime juice, and chili. It’s light, zesty, and perfect with tacos, grilled meats, or chips.
⏱️ Quick Overview
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total: 10 minutes
🍳 Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Spoon
🥗 Ingredients
- 4 ripe tomatoes (diced)
- ½ small onion (finely chopped)
- 1–2 jalapeños (seeded & minced)
- ¼ cup fresh cilantro (chopped)
- 1–2 tbsp fresh lime juice
- Salt (to taste)
📝 Ingredient Notes
- Tomatoes: Use firm, ripe tomatoes (Roma work best)
- Jalapeños: Adjust for spice level (leave seeds for more heat)
- Cilantro: Fresh is key—don’t substitute dried
- Lime juice: Brightens flavor and balances acidity
👩🍳 Instructions
- Prep Ingredients
Dice tomatoes, finely chop onion, mince jalapeños, and chop cilantro. - Combine
Add everything to a bowl. - Season
Pour in lime juice and sprinkle salt. - Mix & Rest
Toss gently and let sit for 10–15 minutes to allow flavors to blend. - Serve Fresh
Best enjoyed immediately or within a few hours.
🥗 Nutrition (Approx. per serving)
- Calories: 25–40
- Carbs: 5g
- Fat: 0g
- Fiber: 1–2g
💡 Tips for the Best Pico de Gallo
- Remove tomato seeds for less watery salsa
- Use a sharp knife for clean cuts (better texture)
- Chill slightly before serving for extra freshness
🔄 Variations
- Mango Pico: Add diced mango for sweetness
- Avocado Twist: Mix in chopped avocado (serve immediately)
- Garlic Kick: Add a clove of minced garlic
- Spicy Version: Use serrano peppers instead of jalapeños
