Pico de Gallo

Pico de Gallo or Salsa Fresca: Simplest Salsa You’ll Ever Make

Perfect for those overripe tomatoes at the Farmers Market, the ones they have in a box, sold at a discounted price because they’re bruised, battered, and ready to eat 5 minutes ago. These juicy tomatoes make the best pico de gallo or salsa fresca.

Pico de Gallo

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Author Tania Van Pelt


  • pounds ripe tomatoes 4-6, depending on size, chopped
  • 1 jalapeño seeded for less heat, if desired, finely chopped
  • ½ white onion finely diced
  • ¼ cup fresh cilantro chopped
  • 2 limes juiced (about 4 tablespoons of fresh lime juice)
  • Salt and pepper


  1. In a medium bowl, combine the tomatoes, jalapeño, onion, cilantro, lime juice, ½ teaspoon salt, and ½ teaspoon fresh black pepper. Season with more lime juice, salt and pepper, as needed, and to taste.
  2. Allow to sit for about 5 minutes before serving