Fresh Garden Salsa Recipe (Pico de Gallo)

An overhead shot of garden fresh salsa in a white bowl.

Fresh Garden Salsa Recipe (Pico de Gallo)

This delicious fresh garden salsa recipe with tomato, onion, cilantro, jalapeno peppers, and lime juice is perfect as a dip for chips or a topping for your favorite Mexican dish!

5 from 43 votes

Print Pin

Course: Appetizer, Condiment, Snack

Cuisine: Mexican

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: servings

Calories: 17kcal

Equipment

Ingredients

4 roma tomatoes
1 small white onion or to taste
1 jalapeño
1 to 2 cloves garlic
1 cup cilantro chopped, packed loosely, about ½ of a bunch
¼ cup lime juice from about 2 limes, or to taste
kosher salt to taste

Instructions

Finely dice the tomato into evenly sized pieces.
Finely dice the onion.
For a milder salsa, devein and deseed the jalapeño by slicing it lengthwise and using a spoon to scoop out the interior. For a spicier salsa, remove some of the seeds but leave the membrane intact. Finely dice the jalapeño.
Mince the garlic.
Add the tomato, onion, jalapeño, garlic, and finely chopped cilantro to a large mixing bowl. Squeeze over the lime juice and season with salt.
Taste for seasoning and serve or let sit in the fridge for 30 minutes to a few hours to let the flavors meld before serving.

Notes

General

If you find your pico is too watery, you can remove the seeds from your tomatoes before you dice them. This will lower the overall moisture content of the dish.
If you find the salsa is too acidic for your taste, try adding a pinch of sugar or a tiny squeeze of honey. This bit of sweetness will help balance the acidity and heat of the salsa.
Depending on how spicy you like your salsa, you can devein the jalapeno. If you're leaving the membrane of the pepper intact, try to remove some of the seeds with a spoon or paring knife as the texture is better.

Storage

Fridge Store your salsa in an airtight container in the fridge for 3 to 4 days.
Freezer I don't recommend freezing this recipe.

Nutrition