Use fresh tomatoes, onions and peppers to make this classic easy recipe for fresh salsa also known as Pico de Gallo or Salsa Fresca! Keto, Paleo, Whole30 and Vegan-friendly!
Here’s a classic recipe for Pico de Gallo, also known as Salsa Fresca, Salsa Cruda or simply Fresh Salsa. It’s an uncooked salsa, using fresh vine-ripened tomatoes, red bell pepper, onion, jalapeño, cilantro, and garlic. Tossed with lime juice and salt and served with tortilla chips, Pico de Gallo is a healthy snack that is perfect for casual entertaining. Great for scooping!
I can’t count the number of times I’ve made this recipe. While it’s fun to eat with tortilla chips, we also love it with tacos, tostadas, quesadillas, or as a side for grilled chicken or fish. It’s a perfect accompaniment to both these appetizers of Chili Lime Shrimp with Fresh Salsa and Bacon-Wrapped Prawns.
While fresh produce straight from the garden is often the most flavourful, this week, I searched for the best store-bought ingredients I could find. Armed with a shopping basket of tomatoes, peppers, onions, garlic and jalapeños, I decided that this fresh salsa or salsa fresca should be on our menu.
While you can buy it pre-made, it takes less than 10 minutes to make and there’s nothing like the flavour of fresh sun-ripened tomatoes. Homemade is always best!
Put these items on your shopping list for your next farmer’s market day and make a batch to have with some tortilla chips, homemade guacamole and good friends.
Here are the ingredients you’ll need to make Pico de Gallo
- tomatoes: the best quality, firm ripe tomatoes you can find. Roma or plum tomatoes work well in this recipe.
- red bell pepper: you can also add some green pepper if you’d like
- onion: your choice: white or red or a combination of both. Red onion will add more of a kick to your salsa.
- jalapeño: or serrano pepper. One medium, or more if you like lots of heat.
- garlic: fresh is always best!
- lime: juice of one fresh lime
How to make Fresh Salsa (Salsa Fresca)
Chop all ingredients, toss with lime juice and salt and get out the tortilla chips!
Now that you have the basic recipe, feel free to make it your own and add other ingredients. Try
- chopped avocado
- serrano pepper
- a pinch of ground cumin
- fresh fruit: mango, strawberries, nectarines, pineapple, grapes, apple, cherries, and even rhubarb!
- other veggies: drained cucumber, finely chopped fresh spinach
Storing Pico de Gallo
While I think fresh salsa tastes best soon after it’s made, you can keep it in a tightly covered container in the fridge for 2 – 3 days.
Here are 9 more salsa recipes to inspire you!
- Grilled Fish Tacos with Pineapple Rhubarb Salsa
- Chipotle Peach Shrimp Tostadas with Mango Salsa
- Goat Cheese Log with Apple Pomegranate Salsa
- Crispy Cajun Chicken Strips with Nectarine Salsa
- Chipotle Chicken Burgers with Fresh Peach Salsa
- Fresh Cherry Salsa Goat Cheese Appetizer
- Crispy Tex-Mex Crab Cakes with Strawberry Mango Salsa
- Crusted Halibut with Mango Pomegranate Salsa
- Grape Salsa with Lime and Cilantro
Pico de Gallo (Fresh Salsa)
- 4 medium ripe tomatoes cored, seeded and finely chopped
- 1/2 cup red bell pepper finely diced
- 1/4 cup onion, red or white or a combination of both finely chopped
- 1/4 cup cilantro finely chopped
- 1 medium jalapeño minced
- 1 clove garlic minced
- 1 lime (juice of)
- salt to taste
- Combine all ingredients in a bowl and toss with lime juice and salt. Serve with tortilla chips and guacamole, or with tacos or with grilled meats or fish.
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