Easy Pico de Gallo Recipe (Mexican Salsa Fresca)

How to make classic and authentic Mexican salsa fresca (fresh salsa).

Use it as a dip for nachos, a topping for tacos, or enjoy it as a delicious side dish with fajitas, chilli con carne, and more.

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*Post updated March 2025

Looking to add a burst of flavour to your meals? Look no further than this fresh, vibrant, zesty, easy-to-make pico recipe!

So, what is Pico de Gallo?

Pico de gallo, also called salsa fresca (fresh sauce) or salsa cruda (raw sauce).

Because it contains less liquid than salsa, it is perfect for scooping up with nacho chips. Widely known as salsa picada (chopped/minced sauce).

In Mexico, it is known as salsa mexicana (Mexican sauce). Because of the red tomatoes, white onion, and green coriander, which are the colours of the Mexican flag, it is also known as salsa bandera (flag sauce).

This beloved Mexican salsa is the perfect way to add a kick to any dish, from tacos to grilled meats and even scrambled eggs.

With red bell pepper, chopped fresh cilantro, fresh tomatoes, onions, green chilli and lime juice, it's sure to awaken your taste buds and leave you craving more.😋

Whether you're an experienced cook or just starting your culinary journey, this recipe is bound to impress your family and friends. Get ready to elevate your meals with a touch of Mexican flair!

What is the difference between Pico de Gallo (Mexican salsa fresca) and Salsa?

Pico de gallo is technically a type of salsa and is always made with fresh ingredients.

It has far less liquid than salsa. Although salsa can be made chunky, the tomatoes are often blended with the other ingredients, making it runnier than pico de Gallo, and regular salsa contains olive oil.

Ingredients

• ripe tomatoes

• sea salt

• onion - white, not red

• chilli pepper

• coriander (cilantro)

• lime juice

Recipe top tips!

• Don't even consider making this if you think you don't want to add salt because you really do need to! Salting the tomatoes is the secret to a good pico de Gallo!

• Always use ripe tomatoes and avoid those sad, pale-looking tomatoes, or your pico de gallo won't taste half as good.

• Remove the seeds from the tomatoes, sprinkle the chopped and deseeded pieces with salt, and place them in a colander over a bowl. Let them sit for at least 15 minutes; this will help drain the excess liquid while the salt preserves the tomatoes' vibrant red colour. 😉

• Once made, cover and put into the fridge, but remove at least 30 minutes before serving.

• Never use a metal bowl if you are using any citrus ingredients, such as lime juice, in this recipe, as it will react with the metal and give a metallic taste to the food.

Once you've chopped the ingredients and your salted tomatoes have drained, discard the liquid and mix the lot together in a bowl.

Cover with cling film and put it in the fridge for at least an hour; this will allow the flavours to mingle.

Have a taste before serving, and if it doesn't taste amazing, add a little more salt and lime to taste.

What to serve with pico de gallo

• nacho chips - for scooping

• alongside Chilli con Carne

• with tacos

• on top of fries - nice!

• spoon on burrito bowls

• mix into rice

• on huevos rancheros

• with quesadillas

• grilled chicken

• steak

• fish tacos

You might like Mango Pico de Gallo 😋 Or, how about making my Guacamole recipe?

What's your favourite way to eat Pico de Gallo? Let me know in the comments below.

Mexican salsa fresca recipe, easy pico de gallo recipe, how to make pico de gallo,

side

Mexican

Yield: 2-4

Author: Jan Bennett

Easy Pico de Gallo - Mexican Salsa Fresca Recipe

Delicious spicy fresh salsa. Ideal for serving as a side with nachos or with chilli con carne.

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 12 x small ripe tomatoes - deseeded and chopped into very small dice
• sea salt - to taste
• 1 x medium-sized onion (white, not red) - peeled and chopped into very small dice
• 1 x green chilli pepper - deseeded and finely chopped
• a large handful of coriander (cilantro) - leaves only and chopped
• 1 or 2 limes - juice only - to taste

Instructions

Prepare the tomatoes

1. Once deseeded and chopped, put them into a colander over a bowl and sprinkle with salt.
2. Leave to drain for at least 15 minutes before continuing.

Make the pico de gallo

1. In a bowl, combine the salted, drained tomatoes with the other ingredients and mix well.
2. Have a taste, add more salt and lime juice if needed.
3. Cover with cling film and refrigerate for 1 hour, but remove at least 30 minutes before serving.

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