This simple fresh salsa is also often called salsa fresca or salsa cruda. It takes just a few minutes to make and can be used as a garnish for tacos and fajitas, or simply scoop it up with freshly fried tortilla chips. Pico de gallo typically includes a little finely chopped jalapeno or serrano chilli for an added kick, but I’m a fan of hot sauces and so prefer to keep my fresh salsa on the milder side for balance. If you’d like your pico de gallo to have a little kick, add the chilli as indicated below.
Pico De Gallo
- 1 red onion (finely chopped)
- 2 teaspoons fresh lime juice
- 2 salad tomatoes (finely chopped)
- 1 serrano or jalapeno chilli (finely chopped (optional))
- 1 small handful fresh coriander (finely chopped)
- Pinch sea salt
In a bowl, add chopped red onion and fresh lime juice. Mix well and set aside for 5 minutes.
Add the chopped tomatoes, chilli (if using), fresh coriander and sea salt. Mix well, cover and set aside in the fridge for 1 hour. Bring back to room temperature before serving with freshly fried tortilla chips.
This salsa tastes best the same day but will also keep well in the fridge for 2 days.
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