Basic Pico de Gallo Salsa

Pico De Gallo or Salsa Fresca
Diana Rattray
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 2 cups (4 servings)
Ratings (12)

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.

See Also
Classic Fresh Salsa
Easy Corn Salsa With Peppers


What You'll Need

  • 4 plum tomatoes, seeded and chopped
  • 1/2 cup finely chopped onion (sweet or red onion, or green onions)
  • 2 fresh chile peppers (mild or hot, seeded and finely chopped)
  • 2 tablespoons chopped red or yellow bell pepper
  • 1 1/2 teaspoons fresh finely chopped cilantro
  • 1 teaspoon lime juice, or to taste
  • Salt and pepper, to taste

How 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.

Makes about 2 cups of salsa.

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.

Tips and Variations

When working with hot chile peppers, wear gloves and avoid rubbing your eyes. 

Nutritional Guidelines (per serving)
Calories 65
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrates 15 g
Dietary Fiber 4 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)