The simplest, but one of the best: Pico de Gallo Salsa. Spicy, fresh flavor that begs for crisp tortilla chips, and ready in 30 minutes or less!
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What a perfect time of year for fresh vegetables! Do the folks in your house prefer raw or cooked veggies? In this house, there are more votes for fresh, which makes this season perfect to pack in more veggie eating.
And what delicious choices! Beautiful tomatoes, enormous bunches of bright green herbs, robust onions. And peppers... oh the peppers look so beautiful, whether spicy or sweet.
In short: it is salsa season.
Why you'll love this recipe
This is a wonderful, basic pico de gallo-style salsa to set out with a bowl of tortilla chips or to serve alongside tacos and guacamole. But don't let "basic" fool you: though only seven ingredients, the flavor is bold and vibrant - and very addictive!
This is a great recipe to have on hand for casual gatherings, barbecues, and game nights. It's versatile, delicious, and looks beautiful. Who's going to say no to salsa? Certainly not me.
🔪 How to make Pico de Gallo Salsa:
- Tomatoes: I choose Roma because they have fewer seeds
- Onion: Use regular yellow onions
- Scallions: They add color as well as onion flavor
- Jalapeños: I use two medium peppers for a spicy batch
- Cilantro: This fresh herb adds bright flavor
- Lime Juice: Fresh, please!
- Salt: It makes all the veggies taste better
Step 1: Have everything ready
Wash and pat dry your fresh vegetables. Have ready a cutting board, a sharpened knife, and a large bowl to hold everything. Also have at hand a compost bucket or bowl for the seeds, stems, etc. that you'll be discarding.
Step 2: Cut the tomatoes
Cut the tomatoes in half and scoop out the seeds and pulp. Dice the tomatoes and place them in the bowl.
Step 3: Cut the onions and scallions
Peel and dice the onion, then add it to the bowl. Cut off the bulb ends of the scallions and the raggedy tops of the leaves. Slice the scallion stems crosswise into small pieces and place them in the bowl.
Step 4: Cut the peppers
Slice the jalapeños open length-wise. Scoop out and discard the seeds and membranes, as well as the stem top. Dice the jalapeños and you guessed it—add them to the bowl!
Step 5: Chop the cilantro
Strip the cilantro leaves off the stems. Finely chop the cilantro with your knife or in a food processor. Add the chopped leaves to your bowl.
Step 6: Mix and serve the pico
Add the lime juice and salt to the bowl, then stir everything together until thoroughly combined.
This is a pico de gallo-style salsa, and that's pronounced "peek-oh day guy-oh". In Spanish, it means "rooster's beak", which food historians believe came from the way people would pinch bits of this salsa with their fingers to pick it up and eat.
It should be kept covered and stored in the fridge. Though it will technically last for up to a week, I recommend eating it within three days so the vegetables will have the best texture and flavor.
- I prefer to chop the veggies by hand—it doesn't take very long, and it's easier to control how finely all the veggies are diced.
- Choose the freshest and best-looking vegetables you can find. This will ensure you get the best-tasting salsa!
- When cutting the jalapeños the oils will get on your skin: take care not to touch your face or eyes because it will hurt like crazy! Wash your hands well after handling the peppers, or wear gloves while cutting them.
The recipe for Fresh Pico de Gallo Salsa is below! Here are more salsa and fresh veggie recipes ideas for you:
💬 Did you try this Pico de Gallo? Leave a comment below.
Pico de Gallo Salsa
- 8 Roma tomatoes
- 1 medium yellow onion
- 4 scallions
- 2 medium jalapeño peppers
- 2 tablespoons chopped fresh cilantro leaves
- Juice from 1 lime
- 2 teaspoons salt
- Slice open the tomatoes. Scoop out and discard the seeds and pulp - I like to use a ½ teaspoon-sized measuring spoon to do this. Place the tomatoes skin-sides down and slice the halves lengthwise into strips. Slice the strips crosswise into cubes and place them in a large bowl.
- Peel and dice the onion. Add the chopped onion to the bowl with the tomatoes.
- Cut off and discard the white bulb ends of the scallions and the raggedy parts of the tops. Slice the remaining scallions crosswise into thin slices and add them to the bowl.
- Prepare the jalapeños: wear gloves if you wish, to keep the spicy oils off your skin. Otherwise keep your hands away from your face while prepping the peppers and wash your hands well after. Slice the jalapeños lengthwise. Use a ¼ teaspoon-sized measuring spoon to scoop out the seeds and veins from the pepper. Discard the seeds and veins. Place the peppers skin-sides down and slice them lengthwise into strips, then cut the crosswise into small pieces. Run your knife through the chopped jalapeño a few times to chop them finely, and add to bowl.
- Finally, add to the bowl the chopped cilantro, lime juice and salt. Toss the ingredients together until they are combined.
- Serve fresh with tortilla chips. Leftover Pico de Gallo can be stored tightly covered in the fridge - eat it within three days.
- Makes about 6 cups.
- Choose the freshest and best-looking vegetables you can find. This will ensure you get the best-tasting pico!
- When cutting the jalapeños the oils will get on your skin: take care not to touch your face or eyes because it will hurt like crazy! Wash your hands well after handling the peppers, or wear gloves will cutting them.
The Armchair Squid
Mouth... watering... I fully support this blog challenge and hope I get to try some.