Pico de Gallo, also known as Salsa Fresca, or in my terms, Homemade Fresh Salsa. It is made with tomatoes, onions, jalapeño, cilantro, and lime juice. It is full of fresh flavors and goes great with Loaded Nachos, scrambled eggs, burritos, tacos, and the latest family favorite, Grilled Stuffed Burritos. 

Homemade Fresh Salsa

There is nothing more delicious than garden fresh vegetables. One of the things I always looked forward to when eating at a Mexican restaurant would be the fresh salsa, guacamole, and tortilla chips!

Pico de Gallo is exactly that, homemade, fresh, and delicious. However, what is funny about it is the translation means nothing close to Homemade Fresh Salsa! According to Wikipedia, it means “beak of rooster” and is named such because people would originally would eat it by pinching it between their thumb and finger.

What You Need To Make Pico de Gallo

Fresh Tomatoes: Plum tomatoes are best because they are fleshier and have few seeds and liquid.

Jalapeños

Vidalia Onion: I choose this type of onion because it is a sweeter onion.

Limes: Depending on the size of the lime will depend on how much juice you need, I recommend buying extra to be sure you get enough juice.

Cilantro: This is my very favorite herb! It adds so much flavor to the salsa. Fresh is the only way to go here, so I highly recommend grabbing a bunch at the grocery store.

Tips For Making This Recipe

• Use a good sharp knife (I own and love this set) for dicing and chopping and chop the ingredients into fine diced pieces. The smaller the better. Huge chunks of any ingredients just don’t cut it in this recipe. You want those flavors to blend.
• Use a garlic press (I have had this brand for almost 20 years!) to mince the garlic. This allows the juices to be extracted and you get as much flavor as possible from the garlic.
• If you want a spicer salsa, increase the amount of jalapeño pepper or use a portion of the membrane and seeds in the salsa mixture.
• Allow the Pico de Gallo to sit for about 15 minutes before consuming. This allows the flavors to meld.
• Use a slotted spoon to scoop the salsa from the bowl. This allows the liquid to go back into the bowl instead of on your plate.

Make This Recipe Your Way

• If you want a real mild salsa, substitute green bell pepper for a portion of the jalapeño pepper
• Leave the jalapeño out all together for a sweeter salsa
• Use red onion instead of Vidalia.
• Swap lemon juice for lime juice
• Try a different hot pepper such as Serrano or Red Chili.

How To Use This Recipe

Pico de Gallo is a great condiment to have on hand. I love to add some to the center of my cheese omelette along with slices of avocado. It is delicious on sandwiches, scrambled or fried eggs, on tacos, in burritos and more!

Other Salsa Recipes You May Like

Homemade Salsa for Canning

Avocado Mango Tomato Salsa

Roasted Tomatillo and Garlic Salsa

Spicy Mango Salsa

*If you made this Pico de Gallo recipe, please give it a star rating*

Yield: 16

Pico de Gallo

Prep Time: 15 minutes

Total Time: 15 minutes

Deliciously fresh homemade salsa that is perfect for all your dipping needs and as a side to other favorite Mexican dishes.

Print

Ingredients

• 4 cups diced roma tomatoes
• ½ cup finely diced vidalia onion
• 1 cup cilantro, chopped
• 1 large jalapeno pepper, seeded and minced fine
• ¼ cup lime juice
• 2 large garlic cloves, minced
• ½ teaspoon salt

Instructions

1. Combine all ingredients In a large mixing bowl. Cover and store in the refrigerator up to 1 week.

Notes

Tips For Making This Recipe

• Use a good sharp knife (I own and love this set) for dicing and chopping and chop the ingredients into fine diced pieces. The smaller the better. Huge chunks of any ingredients just don’t cut it in this recipe. You want those flavors to blend.
• Use a garlic press (I have had this brand for almost 20 years!) to mince the garlic. This allows the juices to be extracted and you get as much flavor as possible from the garlic.
• If you want a spicer salsa, increase the amount of jalapeño pepper or use a portion of the membrane and seeds in the salsa mixture.
• Allow the Pico de Gallo to sit for about 15 minutes before consuming. This allows the flavors to meld.
• Use a slotted spoon to scoop the salsa from the bowl. This allows the liquid to go back into the bowl instead of on your plate.

Make This Recipe Your Way

• If you want a real mild salsa, substitute green bell pepper for a portion of the jalapeño pepper
• Leave the jalapeño out all together for a sweeter salsa
• Use red onion instead of Vidalia.
• Swap lemon juice for lime juice
• Try a different hot pepper such as Serrano or Red Chili.

Nutrition Information

Yield

16
Amount Per Serving Calories 14Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 70mgCarbohydrates 3gFiber 1gSugar 2gProtein 1g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.