Description
Pico de Gallo, also known as Salsa Fresca, is a fresh, vibrant Mexican salsa made from ripe tomatoes, white onion, serrano pepper, fresh cilantro, and lime juice. This easy-to-make condiment lends a zesty, refreshing flavor to tacos, grilled meats, chips, and more. With minimal ingredients and no cooking required, it’s a perfect bright and healthy addition to any meal.
Ingredients
Scale
Fresh Produce
- ¾ pound ripe tomatoes, diced (about 1½ cups)
- ¼ cup white onion, diced
- 1 serrano pepper (or jalapeño pepper), minced (for less heat, remove the seeds and membranes)
- â…“ cup finely chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice (from 1 lime)
Seasonings
- ½ teaspoon kosher salt
Instructions
- Drain the Tomatoes: Sprinkle salt over the diced tomatoes and gently toss to coat them evenly. Transfer the salted tomatoes to a medium-sized fine-mesh strainer placed over a slightly larger bowl. Allow the tomato juice to drain for 30 minutes, then discard the collected liquid to prevent sogginess in your pico de gallo.
- Combine Ingredients: In a medium bowl, combine the drained tomatoes, diced onion, minced serrano pepper, chopped cilantro, and freshly squeezed lime juice. Mix gently to incorporate all the flavors without bruising the ingredients. Taste and adjust seasoning by adding additional salt or lime juice as desired.
Notes
- For less heat, remove seeds and membranes from the serrano or jalapeño pepper before mincing.
- Allowing the tomatoes to drain reduces excess moisture and helps maintain a chunky, fresh texture.
- Use ripe but firm tomatoes to avoid a watery salsa.
- Serve immediately or refrigerate for up to 2 days for best freshness.
- This recipe is naturally gluten free and vegan.
