Pico de Gallo: Easy Mexican Fresh Tomato Salsa

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Fresh Mexican pico de gallo salsa with diced tomatoes, red onion, jalapeño, lime and cilantro.

I’m back with a recipe that’s perfect for summer: pico de gallo, a fresh Mexican salsa that’s incredibly easy and quick to make.

The hot weather doesn’t exactly inspire me to spend much time in the kitchen, so I’m hoping this simple recipe will help me get back into the habit of writing more regularly!

Pico de gallo is also known as salsa fresca. Made with fresh tomatoes, red onion, lime juice, chili and coriander, it’s bright, zesty and full of flavour. Serve it with tortilla chips, alongside ceviche, spooned into tacos or with grilled meat.

I found this recipe in La cucina tex-mex. Storie vere e sapori forti dai confini sconfinati dell’America by Laurel Evans, a cookbook I’ve already turned to many times without ever being disappointed.

As you’ll see, the recipe is wonderfully short. I added a drizzle of extra virgin olive oil, although it’s optional.

Pico de Gallo Recipe

This classic Mexican fresh salsa is made with chopped tomatoes, onion, lime, fresh coriander and chili peppers. Letting it rest before serving gives the flavours time to come together.

Servings: 6
Prep time: 15 minutes
Resting time: 30 minutes

Ingredients

  • 4 ripe but firm tomatoes, diced

  • ¼ red onion, finely chopped

  • 1–2 garlic cloves, minced

  • 2 serrano or jalapeño peppers, deseeded and finely chopped

  • Juice of 2 limes

  • 1 small bunch of fresh coriander (cilantro), finely chopped

  • Salt and freshly ground black pepper, to taste

  • Extra virgin olive oil, optional

Method

  1. Dice the tomatoes, finely chop the red onion and coriander, mince the garlic and deseed and chop the chili peppers.

  2. Place all the ingredients in a bowl. Add the lime juice, season with salt and pepper, and mix well.

  3. Cover and refrigerate for at least 30 minutes before serving, allowing the flavours to develop.

  4. If you like, add a small drizzle of extra virgin olive oil just before serving.

Recipe Notes

  • Choose firm tomatoes: They hold their shape better and prevent the salsa from becoming too watery.

  • Adjust the heat: Remove the seeds and membranes from the chilies for a milder salsa, or use less chili to suit your taste.

  • Serve fresh: Pico de gallo is at its best shortly after preparation, when the tomatoes are still firm and the flavours are bright.

  • Serving ideas: Enjoy it with tortilla chips, tacos, ceviche or grilled meat.

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