This Fresh Pico de Gallo is a side and salsa that brings essential flavor ALWAYS! Dice and gently mix 5-ingredients of your freshest picks to make this classic pico fresco. Scoop it onto your favorite meals like omelettes, salads, and tacos for naturally delicious flavor.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salsa
Cuisine: Mexican
Diet: Gluten Free
Keyword: fresh pico de gallo recipe, fresh salsa, Pico de gallo, salsa bandera, Salsa fresca
1/2tspSea saltcareful not to over salt if using fine sea salt
1/2wholeOnion (small)about ¾ cup, small chopped
2wholeRoma tomatoes about 1 cup, small chopped
1/2bunchCilantroabout 1/3 cup, finely chopped
1wholeSerrano pepperor jalapeno, small chopped
Instructions
Tip before starting: refrigerate all ingredients so fresh salsa is cold right after making this recipe for instant best taste.
To make fresh pico de gallo for the table
Wash and prep all fresh ingredients. Combine all diced ingredients and salt in bowl, add juiced lime and mix.
Enjoy immediately or cover tightly, and refrigerate for 1 hour of chill time.
*See notes for mention of Garlic.
Notes
Recipe yield: 2 1/2 cups pico fresco.
Storage: Pico de gallo taste best freshly made. Properly store in a food safe container and keep refrigerated. This pico will last 5-6 days in the refrigerator.
*Garlic is not in my traditional pico de gallo because typically served with a spread of salsa's which already contain lots of garlic.
Garlic lovers: Add a clove of garlic if you like Garlic en Todo (in everything).
Fresh tomato is recommended for making this salsa fresca.
Lime: lemon can be used as a substitute if no lime is available.
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