Pico De Gallo Recipe (Salsa Fresca)
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
2
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Calories
85 kcal
-
Cuisine
Mexican, International
Pico De Gallo Recipe (Salsa Fresca)
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Mild, bright, chunky and flavorful, Pico de Gallo (also known as Salsa Fresca) is a delightful recipe you should try immediately. Perfect for serving with your favorite Mexican meals or eating straight from the bowl with tortilla chips, this yummy salsa is currently our go-to seasonal favorite.
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Ingredients
- 1 cup/120 grams tomatoes - finely chopped
- 1 to 1½ teaspoon Serrano pepper - finely chopped or 1 to 1½ teaspoon chopped jalapeño or green chillies
- ½ cup onions - finely chopped
- ¼ teaspoon garlic - finely chopped or minced, optional
- 3 tablespoons cilantro (coriander leaves) - chopped
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil - optional
- salt according to taste
Instructions
Prep & Assemble
- Finely chop the onion, garlic and the peppers or chillies. Transfer to a bowl.
- Next finely chop the tomatoes and add to bowl with the aromatics.
- Chop coriander leaves (cilantro) - you need about 3 tablespoons. Add to the same bowl.
- Add lemon juice and salt as needed.
- Drizzle the extra virgin olive oil. Mix thoroughly.
- Serve Pico de Gallo as a dip with tortilla chips, or use as a topping for burritos, quesadillas, chimichangas, or nachos. Add to any Mexican inspired plate for an extra pop of fresh flavor.
Make Ahead & Storage
- This batch gets over as soon as you make it. If you have doubled or tripled the recipe, I suggest to add salt and mix just before you serve the Salsa Fresca or Pico de Gallo.
- Meanwhile mix all the ingredients without salt and refrigerate until you are ready to serve.
- The Salsa Fresca keeps well for about a day when refrigerated.
Notes
- Use fresh produce that are at their peak, to get the best flavor and taste.
- Opt for ripe and firm tomatoes, that are not overly juicy or have more moisture content.
- Red onions is my preferred onion for salsa fresca. But feel free to use yellow or white onions and even shallots. Soak onions in cold water for about 10 minutes to reduce their pungency and sharpness.
- Reduce or skip the chili peppers to adjust heat levels.
- Easily swap cilantro with parsley.
- Prepared pico de gallo will keep for up to 1 day in the refrigerator.
Nutrition Information
Show Details
Calories
85kcal
(4%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
1171mg
(49%)
Potassium
326mg
(9%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
760IU
(15%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
21mg
(23%)
Vitamin E
1mg
Vitamin K
13µg
Calcium
30mg
(3%)
Vitamin B9 (Folate)
30µg
Iron
1mg
(6%)
Magnesium
18mg
Phosphorus
46mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1171mg | 49% |
| Potassium | 326mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 760IU | 15% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 21mg | 23% |
| Vitamin E | 1mg | |
| Vitamin K | 13µg | |
| Calcium | 30mg | 3% |
| Vitamin B9 (Folate) | 30µg | |
| Iron | 1mg | 6% |
| Magnesium | 18mg | 5% |
| Phosphorus | 46mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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