Skip to Content

Fresh Tomato Salsa (Pico de Gallo Recipe)

This post may content affiliate links. Please read my disclosure.

This easy Fresh Tomato Salsa recipe is healthy, absolutely delicious, and comes together quickly. Made with fresh ingredients, this Pico de Gallo will pair beautifully with any south-of-the-border inspired meal.

Pico de Gallo in a Bowl with Blue Utencils Surrounded by Ingredients

Do you absolutely love the zesty flavors of Mexican food and wish you could have them at home anytime you wanted? You can! Making fresh tomato salsa at home is easier than most people realize.

Seriously, all it takes is half a dozen ingredients and a few minutes to chop them up and toss them together!

What Tomatoes Do You Use For The Best Homemade Salsa?

You can use any tomatoes at all for fresh tomato salsa…as long as they are fresh and ripe (nothing canned here).

Many people prefer paste tomatoes because they have fewer seeds, a bold flavor, and don’t have too much liquid. Roma tomatoes or vine tomatoes are also a very popular choice. The whole list of different tomato varieties can be found here.

But really, any fresh tomatoes will work! You can even use a couple different varieties to give your fresh tomato salsa a richer flavor profile.

Fresh Tomatoes for Pico de Gallo

Tomatoes are an excellent source of Vitamin C, Vitamin K, potassium, folate, and lycopene. That means that in addition to being delicious, this simple homemade salsa is actually very healthy for you, too.

Can You Make Salsa Without Cilantro?

Yes, you absolutely can make salsa without cilantro. The perfect solution is to use fresh parsley instead.

In this recipe you can use either parsley or cilantro, but I chose parsley for its flavor-enhancing properties. It blends so well with the lime juice in bringing together the sweet, yet bold flavors of fresh tomatoes and red onion as well as the delectable bite of the minced garlic.

Jalapenos and Limes Collage Pic

What’s The Difference Between Salsa And Pico De Gallo?

Salsa is the Spanish word for “sauce” and refers to any mixture of vegetables that makes one. The ingredients can be fresh, canned, or cooked. The example can be my all-time favorite chipotle corn salsa.

Pico de Gallo, on the other hand, is a salsa made of fresh ingredients that are diced, instead of blended. Pico de Gallo translates from Spanish as “rooster’s beak”.

Salsa can be smooth or chunky, with lots of liquid or barely any at all, but is traditionally more sauce like. Pico de Gallo is chunks of fresh vegetables with little to no liquid, because the vegetables haven’t been blended together or left to marinate for long periods of time.

This recipe is a chunky fresh tomato salsa that could also be referred to as Pico de Gallo.

When you take a bite of freshly made pico, the tang of lime, slightly bitter bite of parsley, and sweetness of fresh vegetables explode on your tongue. Instead of each ingredient being pureed like a traditional salsa where all the flavors come together to make a new unique one, they are diced and so the individual flavors stay bold.

Pico de Gallo Ingredients in a Bowl

How Do You Make Restaurant Style Pico de Gallo At Home?

To make this fresh tomato salsa, you’re simply going to dice up your fresh tomatoes, red onion, and (seeded) jalapeño. Make sure to dice them finely enough to have a little bit of each ingredient in every bite.

Mince some fresh garlic into the bowl, sprinkle with salt and pepper, squeeze on the lime juice, and add in the parsley. Stir it all together well, until the flavors are evenly distributed.

And that’s it – your fresh tomato salsa is ready to serve. Be sure to make plenty…it’s so good, it will disappear quickly!

The only thing left to decide is how you’re going to enjoy your Pico de Gallo. It’s delicious on chips, tacos, grilled veggies or your favorite salad.

Fresh Tomato Salsa in a Bowl with Utencils

Cook’s Tips

  • Dice your tomatoes and onions finely enough to have a little bit of each ingredient in every bite.
  • You can use a teaspoon to scoop out the seeds and pulp to get rid of extra liquid. This will make the salsa store better.
  • To bring all the flavors together, chill the salsa for an hour or two before serving. You can store leftovers in the fridge in an airtight container for up to 2 days. Serve the salsa cold and drain the liquid before serving.
  • As tomatoes release a lot of liquid, serve your fresh tomato salsa with a slotted spoon. Use extra liquid for cooking rice or beans.
  • Enjoy this fresh tomato salsa on top of vegan tacos, with nachos and tortilla chips, with homemade whole wheat tortillas, in burritos and burrito bowls, in Mexican-inspired salads or with pretty much any Mexican food!

Mexican Bowls with Fresh Tomato Salsa

Recipe Variations

  • You can use any kind of fresh tomatoes for Pico de Gallo: Paste tomatoes, roma, vine, heirloom or even cherry tomatoes. Just make sure they are ripe.
  • Substitute cilantro for parsley or use both.
  • You can skip the garlic if you don’t like its pungency.
  • Traditionally, Pico de Gallo uses white onion but I prefer the red one. Feel free to use your favorite kind.
  • Add more diced jalapeños (or serrano chiles for extra heat) if you like your salsa hot and more lime juice for an extra zest.

If you are looking for the ways to use up tomatoes, make sure to check my Russian Grandma’s Pickled Tomatoes!

Make sure to check the recipe video and the Pico de Gallo recipe below for instructions. If you don’t see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don’t run on this page.

 

If you enjoyed this recipe, please give it a 5-star rating! That would mean a lot to me 🙂

Print
5 from 6 votes

Fresh Tomato Salsa (Pico de Gallo Recipe)

This easy Fresh Tomato Salsa recipe is healthy, absolutely delicious, and comes together quickly. Made with fresh ingredients, this Pico de Gallo will pair beautifully with any Mexican-inspired meal.

Course Appetizer, Condiment, Sauce
Cuisine Mexican
Keyword easy salsa recipe, fresh tomato salsa, Pico de Gallo, Pico de Gallo recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 26kcal
$2

Ingredients

  • 3 ripe tomatoes chopped
  • ½ red onion chopped
  • 2 cloves garlic minced
  • 1/2 fresh jalapeño pepper seeded and chopped
  • 3 tablespoons fresh parsley or cilantro, chopped
  • Juice of ½ lime
  • Salt and black pepper to taste

Instructions

  • In a medium bowl, combine chopped tomatoes, onion, garlic, jalapeño pepper and parsley. Add lime juice, salt and pepper to taste. Stir until the ingredients are evenly distributed. Enjoy!

Notes

Cook’s Tips

  • Dice your tomatoes and onions finely enough to have a little bit of each ingredient in every bite.
  • You can use a teaspoon to scoop out the seeds and pulp to get rid of extra liquid. This will make the salsa store better.
  • To bring all the flavors together, chill the salsa for an hour or two before serving. You can store leftovers in the fridge in an airtight container for up to 2 days. Serve the salsa cold and drain the liquid before serving.
  • As tomatoes release a lot of liquid, serve your fresh tomato salsa with a slotted spoon. Use extra liquid for cooking rice or beans.
  • Enjoy this fresh tomato salsa on top of vegan tacos, with nachos and tortilla chips, with homemade whole wheat tortillas, in burritos and burrito bowls, in Mexican-inspired salads or with pretty much any Mexican food!

Recipe Variations

  • You can use any kind of fresh tomatoes for Pico de Gallo: Paste tomatoes, roma, vine, heirloom or even cherry tomatoes. Just make sure they are ripe.
  • Substitute cilantro for parsley or use both.
  • You can skip the garlic if you don't like its pungency.
  • Traditionally, Pico de Gallo uses white onion but I prefer the red one. Feel free to use your favorite kind.
  • Add more diced jalapeños (or serrano chiles for extra heat) if you like your salsa hot and more lime juice for an extra zest.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 255mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 20.2mg | Calcium: 19mg | Iron: 0.4mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

Other Mexican-Inspired Recipes You’ll Love:

Pico de Gallo in a Bowl Pinterest Image
Fresh Tomato Salsa Pinterest Collage
Pico de Gallo Ingredients in a Bowl Pinterest Pic
Tempeh Vegan Taco "Meat"
← Read Last Post
Vegan Chocolate Peanut Butter Energy Balls
Read Next Post →
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Elena Szeliga

avatar

Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

Amazon Influencer Store