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Salsa Fresca, also known as pico de gallo, is a fresh and vibrant mix of ripe tomatoes, onions, jalapeños, and cilantro, brought together with a zing of lime juice and a hint of salt. This easy-to-make salsa is the perfect appetizer for tortilla chips and tacos, or as a topping for your favourite Mexican dishes.
Looking for other fresh salsa recipes? Try my Chunky Tomato Avocado Salsa, Pineapple Salsa, and Mango Salsa next.
We’re getting back to basics with this simple pico de gallo recipe. It is a staple for quick snacks and Mexican-inspired meals. Hand-chopped ingredients create an authentic texture that’s so much better than watery, bland store-bought salsas.
And the key to the best salsa fresca? Letting it marinate brings out maximum flavour in every bite! I love to serve it chilled as a refreshing dip or condiment for hot summer days but it hits the spot any time of year.
It’s so versatile you can put it on anything, from tacos and burrito bowls to grilled meats or eggs. Once you try it, you’ll keep coming back to this fresh and flavourful classic!
Table of Contents
- What is Salsa Fresca?
- Are Pico de Gallo and Salsa Fresca the same?
- The Best Tomatoes for Salsa Fresca
- Ingredients
- How to Make Salsa Fresca
- Recipe Tips
- How to Serve Salsa Fresca
- How to Store Salsa Fresca
- FAQs (Frequently Asked Questions)
- More Mexican-Inspired Recipes
- Easy Salsa Fresca (Pico de Gallo Recipe) Recipe
What is Salsa Fresca?
Salsa fresca, or “fresh salsa,” is a vibrant mix of diced tomatoes, onions, jalapeños, cilantro, lime juice, and seasonings. Unlike blended salsas, it’s never pureed, giving it a chunky texture similar to pico de gallo.
Are Pico de Gallo and Salsa Fresca the same?
Yes, pico de gallo and salsa fresca refer to the same dish. Both describe a fresh, uncooked salsa made with diced ingredients and enjoyed for its bright, zesty flavour.
The Best Tomatoes for Salsa Fresca
When it comes to making salsa fresca, ripe tomatoes are a must. My go-to choice is Roma tomatoes because they are meatier and have fewer seeds, which helps prevent watery salsa.
If you can find them, vine-ripened tomatoes are also a great option for their sweet and rich flavor. Whichever type you choose, make sure they are firm and juicy to keep the texture fresh and vibrant.
Ingredients
- Ripe tomatoes: The base of the salsa, they bring sweetness and juiciness to every bite. Go for the freshest ones you can find for the best results.
- Red or white onion: Adds a sharp, savoury crunch. Red onions are slightly sweet, while white onions have a stronger flavour—both work beautifully.
- Jalapeño: The heat maker! Adjust the amount based on your spice tolerance, and don’t forget to remove the seeds if you want it milder.
- Cilantro: Adds a fresh, citrusy brightness that ties everything together. Be sure to chop it finely for even flavour.
- Lime juice: The zingy touch that balances the salsa and enhances its freshness. A little extra lime juice never hurts!
- Salt: Brings out the natural flavours of the ingredients and makes the salsa pop.
- Fresh cracked black pepper: Optional, but it adds a subtle warmth and depth that I love.
How to Make Salsa Fresca
To start, I finely chop the tomatoes, onion, jalapeño, and cilantro, making sure everything is diced evenly for the perfect bite. Fresh ingredients really make a difference here, so I always go for ripe, vibrant produce. Once everything is prepped, I set it aside to get my mixing bowl ready.
In a medium-sized bowl, I combine all the chopped ingredients along with the lime juice, salt, and black pepper if I’m using it. This step is where the magic happens, as the flavours start to come together. I like to let the salsa rest for about 20 minutes so it can marinate and reach its full potential.
If I’m not serving it right away, I store it in the refrigerator to keep it chilled and fresh. When it’s time to serve, I always use a slotted spoon to avoid scooping up too much of the tomato juices. This salsa fresca is as easy as it is delicious, and it’s always a crowd-pleaser!
Recipe Tips
- Use soft, ripe tomatoes. For the best flavour and texture, choose tomatoes that are ripe and slightly soft but not overripe. Avoid bruised or mushy ones.
- Core and remove the seeds. This step prevents excess liquid from pooling in your salsa, keeping it fresh and chunky.
- Let the pico de gallo rest. Allow the salsa to rest for at least 20 minutes. This gives the ingredients time to blend and develop maximum flavour.
- Chop everything evenly. Finely dice your ingredients so that every bite has a balanced mix of flavours. This also helps the salsa look and taste better.
- Serve with a slotted spoon. This helps drain any extra tomato juice, ensuring your salsa stays vibrant and not watery.
How to Serve Salsa Fresca
- Chips: Serve with tortilla chips or as a topping for nachos.
- Burgers: Add a fresh, zesty twist to your favourite burger.
- Quesadillas: Use it as a topping or side for cheesy quesadillas.
- Burritos: Perfect for stuffing burritos.
- Bowls: Use pico de gallo as flavourful topping for rice bowls like my Taco Bowl and Cauli-Rice Burrito Bowl.
- Tacos: A classic pairing that adds freshness and flavor to shrimp tacos.
- Enchiladas: Spoon it on top of enchiladas for a bright, refreshing finish.
How to Store Salsa Fresca
Salsa is best served fresh but you can store it in an airtight container in the fridge for up to 2 days.
FAQs (Frequently Asked Questions)
The heat level of salsa fresca depends on how much jalapeño you use. You can keep it mild by removing the seeds or add more jalapeño for extra spice.
Salsa fresca is a fresh, uncooked salsa made with diced ingredients like tomatoes, onions, and cilantro. Traditional salsa is often blended or pureed and can be cooked, resulting in a smoother texture and deeper flavour.
If your salsa is watery, try coring and seeding the tomatoes before chopping them. You can also use a slotted spoon to serve, leaving the excess liquid behind.
More Mexican-Inspired Recipes
- Chicken Taco Seasoning
- Jerk Chicken Tacos
- Curry Shrimp Tacos
- Pan Seared Steak with Chunky Tomato Avocado Salsa
- W30 Mexican Cauli-Rice Burrito Bowl
- Easy Shrimp Tacos with Chipotle Lime Dressing
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Easy Salsa Fresca (Pico de Gallo Recipe)
Ingredients
- 3 medium Ripe Tomatoes diced
- ¼ large Red or White Onion chopped
- ½ Jalapeño more or less to taste
- 2-3 tbsp Cilantro finely chopped
- 2 tbsp Lime Juice more to taste
- ½ tsp Salt more or less to taste
- ¼ tsp Fresh Cracked Black Pepper, optional
Instructions
- Finely chop your tomatoes, red or white onion, jalapenos, and cilantro, set aside.
- In a medium serving bowl, combine the chopped ingredients – tomatoes, red or white onion, jalapenos, and cilantro, lime juice, salt and black pepper (optional). Let rest (marinate) for 20 minutes. Be sure to do a taste test!
- If not ready to serve, keep in refrigerator until ready to serve.
- Serve with a slotted spoon to avoid transfer of tomato juices, and enjoy!
