Pico De Gallo Recipe (Salsa Fresca)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
2
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Calories
85 kcal
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Cuisine
Mexican, International
Pico De Gallo Recipe (Salsa Fresca)
Description
This Pico De Gallo recipe depends on finely chopped ripe tomatoes, onions, and peppers to maintain fresh texture and flavor. Garlic and cilantro add aromatic depth, while lemon juice brightens the overall salsa. A drizzle of extra virgin olive oil is optional but adds a gentle richness. The salsa is simply mixed together and served fresh, complementing Mexican dishes like burritos, quesadillas, or nachos.
The salsa delivers fresh, crunchy bite and a balance of heat, herbaceousness, and citrus. Texture is chunky but harmonious because ingredients are chopped small and mixed thoroughly. It highlights fresh produce at peak ripeness for best taste, using red onions or alternatives for balanced pungency. Adjusting the chili heat or substituting parsley for cilantro can accommodate taste preferences.
The recipe notes suggest refrigerating a batch without salt added if making extra, to add salt before serving. Finished salsa keeps for about a day in the fridge and is best enjoyed fresh to retain its bright flavors and texture.
Ingredients
- 1 cup/120 grams tomato finely chopped
- 1 to 1½ teaspoon Serrano pepper - finely chopped or 1 to 1½ teaspoon chopped jalapeño or green chillies
- ½ cup onion 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 ripe, firm tomatoes with moderate moisture for best texture and flavor.
- Red onions are preferred for flavor, but yellow, white onions, or shallots can substitute; soaking in cold water reduces sharpness.
- Adjust or omit chili peppers to control heat level.
- Cilantro can be replaced with parsley if desired for a different herbaceous note.
- Prepare salsa without salt if storing; add salt just before serving to keep fresh flavor.
- Store in the refrigerator and consume within one day for optimal quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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