Fresh and Authentic Mexican Salsa Fresca. Discover how to make a classic and authentic Pico de Gallo, a fresh Mexican salsa bursting with vibrant flavours.
*Post updated May 2026
This simple recipe is perfect as a dip for nachos, a topping for tacos, or a refreshing side dish for fajitas, chilli con carne, grilled meats and more.
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 prepared, cover and refrigerate, but take it out at least 30 minutes before serving.
- Avoid using a metal bowl when working with citrus ingredients like lime juice in this recipe, as they can react with the metal and leave a metallic taste in the food.
Once the ingredients are chopped and the salted tomatoes have drained, discard the liquid and toss everything together in a bowl. Cover with cling film and refrigerate for at least an hour to let the flavours blend.
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.
Salsa Fresca - Pico de Gallo Recipe
Salsa Fresca or Pico de Gallo - easy to make and perfect for scooping up with Nachos!
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
- Once deseeded and chopped put them into a colander over a bowl and sprinkle with salt.
- Leave to drain for at least 15 minutes before continuing.
- In a bowl, combine the salted, drained tomatoes with the other ingredients and mix well.
- Have a taste, add more salt and lime juice if needed.
- Cover with cling film and refrigerate for 1 hour, but remove at least 30 minutes before serving.
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