This simple fresh salsa is 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 (Spanish pronunciation: [ˈpiko ðe ˈgaʎo], lit. ’rooster’s beak’) 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.
- 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.
If you like this Pico De Gallo Salsa recipe, you might be interested in buying my book: The Street Food Secret: The World’s Most Exciting Fast Food in Your Own Kitchen is packed full of over over 120 street food recipes and is available to buy in kindle or paperback form here.