Pico De Gallo Recipe | Fresh Tomato Salsa

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.

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Recipe Info

Servings: 4 (1 Medium Bowl)

CategorySalsa and Sides

Cuisine: Mexican

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)

Calories32

Fat0g

Carbohydrates: 7g

Protein: 1g

Ingredients for Pico De Gallo Recipe

  • 3 Tomatoes
  • 1 Medium Sized Onion
  • 2 Jalapeños
  • 10 Sprigs of Cilantro Leaves (Coriander)
  • 1 Tablespoon Lime Juice
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Black Pepper Powder
  • 1-2 Teaspoons Salt, or to taste

Step By Step Instructions With Photos for Pico De Gallo Recipe

  • Add chopped tomatoes and onions in a mixing bowl.

    Pico De Gallo Recipe Instructions
  • Remove the seeds from jalapeños, then chop them and add to the bowl.

    Pico De Gallo Recipe Instructions
  • Add Lime Juice, Garlic Powder, Black Pepper Powder and Salt.

    Pico De Gallo Recipe Instructions
  • Remove the stems from the cilantro/coriander leaves and finely chop them to add to the mixture. Mix all the ingredients.

    Pico De Gallo Recipe
  • Pico De Gallo is ready. Refrigerate for 30 minutes before using.

    Pico De Gallo Recipe Step By Step Instructions

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

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Pico De Gallo Recipe | Fresh Tomato Salsa

by VegeCravings time to read: 1 min
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