salsa fresca

Homemade Pico de Gallo is a MUST MAKE for Summer and especially Cinco de Mayo. We love this EASY, quick, and flavorful Salsa Fresca that's loaded with fresh tomatoes, onion, lime juice, cilantro, and jalapeno peppers. This Pico de Gallo Recipe is the perfect topping for steak or chicken or is perfect for chips and salsa. Best recipe for Summer!

Homemade Pico de Gallo (Salsa Fresca)

tomatoes (diced (about 1½ cup) (*see note))

salt

onion

serrano

cilantro leaves

lime juice (juice from 1 lime)

Sprinkle salt over the diced tomatoes and gently toss.  Transfer the tomato/salt mixture to a medium-size, fine mesh strainer set over a slightly larger bowl.  Allow tomato juice to drain for 30 minutes.  Discard liquid.

In a medium bowl, combine the drained tomatoes, onion, chilies, cilantro and lime juice.  Mix gently and season to taste with salt and lime juice.

Pico de Gallo is best eaten within 4 hours, but will keep up to 3 days, in a sealed container, in the refrigerator.

Enjoy!

Pico de gallo is simple to make and easy to love.  This recipe uses a variety of measurements (including weight and volume) to make consistent batches, as well as annotations and variations.

Pico de Gallo

450 g tomatoes ((3 cups) seeded and finely diced)

g white onion ((1/2 cup) finely diced)

serrano pepper ((about 10 g) very finely diced)

g cilantro ((1/4 cup moderately packed) chopped)

tbsp lime juice (freshly squeezed)

salt (or

Combine all of the ingredients and let stand for 5-10 minutes to allow the flavours to mix.  If necessary, adjust the salt and lime juice to taste.

Serve alone with tortilla chips, or as a side to accompany Mexican dishes like tacos (honestly, you could put it on anything).

This delicious fresh garden salsa recipe with tomato, onion, cilantro, jalapeno peppers, and lime juice is perfect as a dip for chips or a topping for your favorite Mexican dish!

Fresh Garden Salsa Recipe (Pico de Gallo)

roma tomatoes

jalapeño

garlic

cilantro (chopped, packed loosely, about ½ of a bunch)

lime juice (from about 2 limes, or to taste)

kosher salt (to taste)

Finely dice the tomato into evenly sized pieces.

Finely dice the onion.

For a milder salsa, devein and deseed the jalapeño by slicing it lengthwise and using a spoon to scoop out the interior. For a spicier salsa, remove some of the seeds but leave the membrane intact. Finely dice the jalapeño.

Mince the garlic.

Add the tomato, onion, jalapeño, garlic, and finely chopped cilantro to a large mixing bowl. Squeeze over the lime juice and season with salt.

Taste for seasoning and serve or let sit in the fridge for 30 minutes to a few hours to let the flavors meld before serving.

This authentic pico de gallo recipe is bright, zesty, and full of flavor. Made with fresh tomatoes, onion, chili, cilantro, and lime. Ready in 5 minutes.

Roma tomatoes

white onion

jalapeño, (finely chopped)

lime

Finely chop the tomatoes, onion, jalapeño, and cilantro.

In a bowl, combine the onion, jalapeño, lime juice, and salt. Let sit for 5 to 10 minutes.

Add the chopped tomatoes and cilantro. Stir gently to combine.

Taste and adjust seasoning if needed.

Let the salsa rest for 15 to 30 minutes before serving.

https://content.jwplatform.com/videos/wgfATjVH.mp4

This is a quick tutorial for an easy salsa fresca. This  Pico De Gallo is a healthy, fresh tomato salsa worthy of eating as a dip, sauce, and adding to tons of dishes.

How To Make Pico De Gallo (Salsa Fresca)

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Top 4 salsa fresca recipes from across the web

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