Mild, bright, chunky and flavorful, Pico de Gallo (also known as Salsa Fresca) is a delightful recipe you should try immediately. Perfect for serving with your favorite Mexican meals or eating straight from the bowl with tortilla chips, this yummy salsa is currently our go-to seasonal favorite.
Finely chop the onion, garlic and the peppers or chillies. Transfer to a bowl.
Next finely chop the tomatoes and add to bowl with the aromatics.
Chop coriander leaves (cilantro) - you need about 3 tablespoons. Add to the same bowl.
Add lemon juice and salt as needed.
Drizzle the extra virgin olive oil. Mix thoroughly.
Serve Pico de Gallo as a dip with tortilla chips, or use as a topping for burritos, quesadillas, chimichangas, or nachos. Add to any Mexican inspired plate for an extra pop of fresh flavor.
Make Ahead & Storage
This batch gets over as soon as you make it. If you have doubled or tripled the recipe, I suggest to add salt and mix just before you serve the Salsa Fresca or Pico de Gallo.
Meanwhile mix all the ingredients without salt and refrigerate until you are ready to serve.
The Salsa Fresca keeps well for about a day when refrigerated.
Notes
Use fresh produce that are at their peak, to get the best flavor and taste.
Opt for ripe and firm tomatoes, that are not overly juicy or have more moisture content.
Red onions is my preferred onion for salsa fresca. But feel free to use yellow or white onions and even shallots. Soak onions in cold water for about 10 minutes to reduce their pungency and sharpness.
Reduce or skip the chili peppers to adjust heat levels.
Easily swap cilantro with parsley.
Prepared pico de gallo will keep for up to 1 day in the refrigerator.