Pico de Gallo: The Best Salsa Fresca Recipe
There’s nothing like the burst of fresh flavors that comes with a bowl of homemade Pico de Gallo. For me, this salsa recipe holds a special place in my kitchen.
It’s quick, easy, and brings a little bit of Mexican magic to any dish.
Unlike blended salsas, Pico de Gallo is all about the chunks. Its fresh, diced ingredients create a texture that’s perfect for scooping with chips or sprinkling over tacos.
And it uses everyday ingredients you probably already have in your kitchen. Making it easy to whip this up in just minutes.
Perfect for busy weeknights, last-minute gatherings, or just for when you are craving a light snack.
Trust me, once you try it, you’ll see why it’s a staple in so many households!
Ingredients for the Best Pico de Gallo
Here’s everything you need to make this chunky salsa:
- 5 Roma tomatoes: These are firm and less watery, making them perfect for salsa.
- ½ red onion
- 1 jalapeño pepper. Feel free to adjust to your spice tolerance.
- 1 lime, juiced
- 2 tbsp cilantro, chopped
- ¼ tsp salt. Add more to taste.
- ¼ tsp black pepper. Add more to taste.
Step-by-Step Instructions
1. Prep Your Ingredients
- Dice the Roma tomatoes and set them aside.
- Finely dice the red onion.
- Chop the jalapeño, removing seeds for less heat if desired.
- Chop the cilantro, discarding any tough stems.
- Cut the lime in half and juice it.
2. Combine Everything
- In a medium-sized bowl, mix the diced tomatoes, onion, jalapeño, cilantro, and lime juice.
- Season with salt and black pepper to taste.
3. Serve and Enjoy
- Serve it with tortilla chips as a chunky salsa dip.
- Use it as a topping for tacos, quesadillas, burritos, grilled chicken, or even scrambled eggs.
Frequently Asked Questions
How do I store leftover Pico de Gallo?
Store it in an airtight container in the refrigerator for up to 3 days. Keep in mind that the tomatoes may release extra liquid over time, so give it a quick stir before serving.
Can I make Pico de Gallo less spicy?
Yes! Remove the seeds and membranes from the jalapeño, or use less of it to reduce the heat.
Can I make Pico de Gallo ahead of time?
Yes, but it’s best enjoyed fresh. If making ahead, prepare it no more than a few hours before serving and store it in the fridge.
Pico de Gallo is the ultimate chunky salsa recipe that’s fresh, easy to make, and incredibly versatile.
Whether you’re hosting a party, prepping for taco night, or looking for a healthy snack, this
Mexican dip is sure to be a crowd-pleaser.
Try this salsa fresca today and bring happiness to your meals!
Pico de Gallo (Salsa Fresca)
Ingredients
- 5 Roma tomatoes: These are firm and less watery, making them perfect for salsa.
- ½ red onion
- 1 jalapeño pepper. Feel free to adjust to your spice tolerance.
- 1 lime, juiced
- 2 tbsp cilantro, chopped
- ¼ tsp salt. Add more to taste.
- ¼ tsp black pepper. Add more to taste.
Instructions
1. Prep Your Ingredients
- Dice the Roma tomatoes and set them aside.
- Finely dice the red onion.
- Chop the jalapeño, removing seeds for less heat if desired.
- Chop the cilantro, discarding any tough stems.
- Cut the lime in half and juice it.
2. Combine Everything
- In a medium-sized bowl, mix the diced tomatoes, onion, jalapeño, cilantro, and lime juice.
- Season with salt and black pepper to taste.
3. Serve and Enjoy
- Serve it with tortilla chips as a chunky salsa dip.
- Use it as a topping for tacos, quesadillas, burritos, grilled chicken, or even scrambled eggs.
