Fresh Tomato Salsa (Pico de Gallo)

Quick and EasySalsaGreen ChileTomato

Mexican salsa recipe made with chopped fresh tomatoes, jalapeno or serano chiles, red onion, cilantro, and lime. Learn how to make salsa that is fresh and delicious. Also called Pico de Gallo or Salsa Fresca.

Photography Credit: Elise Bauer

What is one sign of a good taqueria? The salsa, of course!

Or I should use the plural and say “salsa-s”. Any decent Mexican dining establishment north of the border, whether a taco truck or full on restaurant will offer a variety of salsas to its patrons—tomatillo salsa verde, red chili salsa, and my favorite, a fresh tomato salsa otherwise knows as Pico de Gallo or Salsa Fresca.

How to Make Salsa Fresca

This homemade salsa recipe is easy to make. You just need chopped up fresh tomatoes, chiles, onions, cilantro, some lime juice, and seasonings.

Note that because this particular salsa recipe is made with fresh ingredients, it will last as long as you would expect cut fresh tomatoes to last. It’s best eaten right after you make it. Chilled it should last about 5 days or so.

Use this homemade salsa fresca as a dip for tortilla chips or serve it with tostadas, tacos, or my favorite, alongside steak and pinto beans.

Fresh Tomato Salsa (Pico de Gallo) Recipe

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  • Prep time: 6 minutes
  • Yield: Makes 3 to 4 cups of salsa

When using fresh chile peppers always taste first before adding! Some peppers are hotter than others and you really can't tell unless you taste them. Just take a very small taste. You'll be able to gauge the heat of the pepper and will be better able to judge how much you need.

Ingredients

  • 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed
  • 1/2 red onion
  • 2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
  • Juice of one lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • Pinch of dried oregano (crumble in your fingers before adding), more to taste
  • Pinch of ground cumin, more to taste

Method

1 Prep the tomatoes, chiles, and onions: Start by roughly chopping the tomatoes, chiles, and onions.

Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.

2 Dice or pulse a few times in food processor: Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don't have a food processor, you can finely dice by hand.

3 Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.

Let sit for an hour for the flavors to combine.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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Fresh Homemade Salsa Recipe (Pico De Gallo) in serving bowl

78 Comments / Reviews

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Did you make it? Rate it!

  • Vicki

    So easy to customize to your taste-made it as recipe is written and it was the BOMB

    xxxxxyyyyy

  • Michelle

    I loved this recipe! My mother bought me a tomato plant because she said my garden of Sunflowers needed some veggies. Anyways what the squirrels didn’t take left me with about seven tomatoes. I’m not big on raw tomato but I love Salsa. I omitted the jalapeno because I can’t do spicy. Now all jarred Salsa tastes like ketchup to me. Thanks alot! ( lol )

    xxxxxyyyyy

  • Patti

    Add a teaspoon of white vinegar to the pico De Gallo. It helps to keep the salsa longer.

  • Connie Davis

    I love Pico, and this is an excellent choice. For family we frequently use green bell peppers instead of Serrano or hot peppers. The kids and non heat lovers enjoy it. I do not think it keeps well. It is a fresh salsa…

  • Tracey Minton

    I just made this for the first time super good really good

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Fresh Tomato SalsaFresh Tomato Salsa (Pico de Gallo)