Pico de Gallo Recipe (Mexican Salsa Fresca)

Pico de Gallo Recipe (Mexican Salsa Fresca)

Learn how to make this authentic Pico de Gallo recipe (also called Mexican Salsa Fresca) that takes just 10 minutes to make and transforms a few ordinary ingredients into a bright-flavored fresh salsa that you can pair with everything from tacos to tortilla chips, or eat on its own as a salad.

Course Condiments, Salad

Cuisine Mexican

Keyword Authentic Pico de Gallo, Easy Pico de Gallo, Fresh Salsa, Fresh Salsa Recipe, How to Make Pico de Gallo, Mexican Fresh Salsa, Mexican Salsa Fresca, Pico de Gallo, Pico de Gallo Ingredients, Pico de Gallo Recipe, Salsa Cruda, Salsa Fresca, Salsa Fresca Recipe

Prep Time 10

Cook Time 0

Servings servings

Calories 23kcal

Author Faith Gorsky

Ingredients

2 cups cherry tomatoes quartered
1/2 medium-sized yellow or white onion diced small
1 serrano pepper minced (more or less to taste)
1 large clove garlic minced
1/2 cup fresh chopped cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt

US Customary - Metric

Instructions

Stir together all ingredients in a large bowl.
Serve, or store covered in the fridge for up to 2 days.

Notes

Net Carbs: 4g per serving
Substitute for Serrano Peppers: If you can’t find serrano chili peppers, you can use jalapeño instead. Note that serranos are quite a bit hotter than jalapeños, so adjust accordingly.
Storage: Store this in an airtight container in the fridge for up to two days. Note that after a while, the texture changes; the tomatoes get a bit mushy and the cilantro can wilt. However, the flavor is still delicious!

Nutrition