Description
Bright, fresh and tangy Pico de Gallo (Salsa Fresca) is a quick and easy condiment that puts the zing in taco night. This is a kid-friendly, healthy recipe that comes together in minutes. You’re gonna love it!
Ingredients
Units
Scale
- 1 lb. cherry or grape tomatoes, small diced (You can dice full-size tomatoes if you prefer.)
- 1 cup red onion, minced
- 1/3 cup chopped cilantro
- 1 lime, zest and juice
- salt and pepper, to taste
Instructions
- Chop the tomatoes and onion. If using Roma or a variety of slicing tomatoes, I prefer to scoop out the seed sections before dicing. If using cherry or grape tomatoes, seeds can be left in.
- Chop the cilantro.
- Stir together the tomatoes, red onion and cilantro in a glass mixing bowl. Glass is important so the acid from the limes and tomatoes don’t react with the bowl.
- Add the lime zest and juice. Stir to combine.
- Taste and add salt and pepper if needed.
- Store it covered tightly in the glass bowl in the fridge. It will only last two or three days before the tomatoes start to break down.
Notes
If using Roma or another variety of full-size tomatoes, I usually scoop out the seeds before dicing them.
If you’re sharing with people who enjoy a spicy kick, you can add minced jalapeno to the salsa fresca.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Cold Prep
- Cuisine: Mexican-American