Pico de Gallo also referred to as “salsa fresco”, is a cool, crisp, and refreshing topping for almost anything – from guacamole to steak. This salsa variation also referred to as “salsa fresco”, is a fresh mix of chopped tomatoes, red onions, a serrano, or jalapeno pepper and topped with fresh lime juice and cilantro. This recipe is for a true authentic Pico de Gallo.
The versatility of this salsa variation makes it a wonderful topping/dip year-round. Here in New England, I find the flavor of this dish to be at its peak during our late summers through early fall when the tomatoes, peppers and cilantro are growing prolifically under the hot sun.
I have used a variety of heirloom red tomatoes from my garden including Roma, Campari, and grape/cherry tomatoes all yielding the same results.
Bailey is a big fan of fresh heirloom tomatoes, as well! I keep a few plants in open buckets for her to enjoy over the season. She has learned to use her nose to find the ripest ones- the ready ones will fall off the stems and into her mouth with the slightest touch of her snout! #GardenThief #SmartPup Follow Bailey on FB & IG: @dogdaysofbailey
Pico de Gallo is great as a topping on our Chipotle-Inspired Burrito Bowl
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This chop wizard makes prepping pico de gallo for the burrito bowls a breeze! I don’t know how I managed without this. (product link below)
I serve chips in these cute paper bags for an authentic Mexican restaurant experience at home. Everyone loves these! (product link below)
This cute bowl is decades old but I found some similar ones on Amazon (product link below).
Pico de Gallo
- Prep Time: 10
- Total Time: 10
- Yield: 6 1x
- Category: Dips & Toppings
- Cuisine: Mexican
Description
Pico de Gallo, also referred to as “salsa fresco”, is a cool, crisp, and refreshing topping for almost anything – from guacamole to steak. Or enjoy it as a dip for tortilla chips!
Ingredients
- 16 oz of red tomatoes diced.
- 1/2 red onion, diced.
- 1/8 cup cilantro finely chopped.
- Juice from 1 whole lime (or 2 TBS lime juice)
- Salt to taste (I use ½ tsp)
- 1 jalapeno (or serrano pepper) seeded and finely minced (optional)
Instructions
- Dice and combine the tomatoes, red onion, and jalapeno pepper in a bowl.
- Add finely chopped cilantro leaves and the juice of one lime.
- Salt to taste and toss gently.
- Cover and chill in the refrigerator until ready to serve. Best if used the same or next day.
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Nutrition
- Serving Size: 6
- Calories: 20
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