Pico De Gallo, also known as Salsa Fresca is a fresh Mexican salsa made from uncooked chopped tomatoes, onions and jalapeños.

The salsa has a tangy and mildly spicy taste and is seasoned with coriander leaves, lime juice, little garlic, black pepper and salt.

This is one of the easiest salsas to make and is a very refreshing food accompaniment in the summers.

Pico De Gallo is often enjoyed as a dip along with tortilla chips. It can also be added to nachos, tacos or burritos.

You can make the salsa in large batches for parties and it can also be stored in the refrigerator for 3-4 days.

To make Pico De Gallo at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Salsa Verde – green tomato salsa
• Salsa Roja Asada – red tomato salsa
• Guacamole Dip – avocado dip
• Fruit Guacamole – avocado dip with fresh fruits
• Mango Salsa – mango & bell pepper salsa
• Mexican Salad – Mexican style corn and bean salad

Pico De Gallo Recipe | Fresh Tomato Salsa

Pico De Gallo is a refreshing Mexican salsa made from onions, tomatoes, jalapenos, cilantro and seasoned with lime juice and spices.

4.74 from 170 votes

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Recipe Info

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4

Category Dips & Spreads

Cuisine Mexican

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g

Ingredients For Pico De Gallo Recipe | Fresh Tomato Salsa

 

1x2x3x

• ▢ 3 Tomatoes
• ▢ 1 Medium Sized Onion
• ▢ 2 Jalapeños
• ▢ 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
• ▢ 1 Tablespoon Lime Juice
• ▢ 1 Teaspoon Garlic Powder
• ▢ 1 Teaspoon Black Pepper Powder (Kali Mirch)
• ▢ 1-2 Teaspoon Salt

Step By Step Instructions for Pico De Gallo Recipe | Fresh Tomato Salsa

 

1. Add chopped tomatoes and onions in a mixing bowl.
   3 Tomatoes, 1 Medium Sized Onion
   
2. Remove the seeds from jalapeños, then chop them and add to the bowl.
   2 Jalapeños
   
3. Add lime juice, garlic powder, black pepper powder and salt.
   1 Tablespoon Lime Juice, 1 Teaspoon Garlic Powder, 1 Teaspoon Black Pepper Powder (Kali Mirch), 1-2 Teaspoon Salt
   
4. Remove the stems from the cilantro/coriander leaves and finely chop them to add to the mixture. Mix all the ingredients.
   1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
   
5. Pico De Gallo is ready. Refrigerate for 30 minutes before using.
   

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