Basic Pico de Gallo Salsa

Pico De Gallo or Salsa Fresca
Diana Rattray
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
65 Calories
1g Fat
15g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 65
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 180mg 8%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Protein 3g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pico de Gallo is Spanish for "rooster's beak." This salsa is also referred to as salsa fresca. This fresh tomato salsa is a delicious, chunky salsa that goes with burritos, tacos, or grilled meat, fish, or chicken. Or simply serve the salsa as a dip with tortilla chips. It's also an excellent dip to serve with tortilla pinwheel appetizers, nachos, and zucchini or eggplant fries.

Use fresh plum tomatoes for the salsa or make it with cherry or grape tomatoes. If you like plenty of heat, add some finely chopped jalapeno or serrano pepper. 

Make the salsa at least 30 minutes before serving for best flavor.


  • 4 plum tomatoes (seeded and chopped)
  • 1/2 cup finely chopped onion (sweet or red onion; or scallions)
  • 1 or 2 fresh jalapeno peppers (minced; or Fresno)
  • 2 tablespoons bell pepper (chopped; red or yellow)
  • 1 1/2 teaspoons chopped cilantro
  • 1 tablespoon lime juice (or to taste)
  • Salt and pepper (to taste)

Steps to Make It

  1. In a glass, stainless steel, or pottery bowl — any nonreactive container will work well — combine the chopped tomatoes, onion, chile peppers, bell pepper, cilantro, and lime juice. Taste and season with salt and pepper.

  2. Cover the bowl and refrigerate for at least 30 minutes before serving.


  • Serve this salsa with your favorite taco filling or spoon it over burritos. It's an excellent salsa to serve with tortilla roll-ups or tortilla chips as well.
  • When working with hot chile peppers, wear gloves and avoid rubbing your eyes. 

Recipe Variations

  • If you aren't a fan of cilantro, leave it out or replace it with fresh chopped parsley.
  • To tone down the heat, use milder chilies, such as Anaheim.