Homemade Fresh Tomato Salsa (Pico De Gallo) couldn’t be easier to make. Using only fresh ingredients, it’s a perfect salsa, salad, topping or a dip – Mexican style!
What is Pico De Gallo?
It’s the most delicious, super refreshing Mexican salsa made with fresh tomatoes! If you’ve never tried it before I urge you to give it a go! There isn’t more refreshing and simpler side dish, salad, salsa, dip (you name it) out there!
My homemade version of this fresh tomato salsa is pretty close the the original with the exception of an onion. I like to use red onion for that bit of colour but originally it would have been white (the colours of the salsa/salad are the colours of Mexican flag).
Other names you might have come across associated with this homemade fresh tomato salsa are “salsa fresca” (fresh salsa) and “salsa cruda” (raw salsa).
Tomatoes – Go for ripe, firm and juicy type. I like vine tomatoes but feel free to use any you’ve got to hand, even smaller plum or cherry will do.
Coriander (Cilantro) – One of my favourite herbs for sure but I do realise it’s not to everyones liking. I’m afraid there is no substitution here.
Green Chilli Peppers – Go for any green chilli pepper you like. I went for widely available jalapeño. I used 1 chilli in my recipe as am a bit of a wimp but feel free to use more for extra heat!
Lime – If you want to get the most out of your lime take it out of the fridge ahead of time and give it a good roll on the kitchen counter with the palm of your hand. This will get the juices flowing and as a result you will end up with more juice!
Onion – Go for red or white, whichever one you fancy!
Sea Salt – I mostly use sea salt flakes* as little goes a long way here. Season to taste!
What to serve my homemade fresh tomato salsa with?
As it’s such a versatile little salad it goes really well with wide variety of dishes but not only Mexican cuisine although that one goes without question!
By far the simplest way of serving it would be as a snack with a pile of your favourite tortilla chips or over nachos! Yum! I’m all over that!
I also like to serve it on a thick slice of sourdough toast on top of mashed avocado (messy but delicious)!
Something for meat eaters!
- It’s so good with my Instant Pot BBQ Pulled Pork
- Pulled Pork Burritos
- Roast Chicken & Black Bean Enchiladas
- Roast Chicken Traybake with Shallots & Wild Garlic Pesto
- Easy Lamb Kofta Meatballs
- Oven Baked Pork Chops with Carrots & Cheese Crust
- Mini Pork Meatloaves with Courgette
- Sun-Dried Tomato and Basil Turkey Rolls
Something for veggies!
- Easy Veggie Lentil & Bean Chilli (Vegan)
- Cheesy Carrot and Courgette Savoury Muffins
- Easy Chickpeas & Carrot Falafel Burgers
- Celeriac Veggie Loaf
- Veggie Lentils & Spinach Lasagne
Storing homemade salsa.
I prefer to eat Pico De Gallo on the day it was made. It will, however, keep in the fridge in the airtight container for up to a week. It will lose its initial colour vibrancy but the flavour will be there. To revive it slightly, make sure you give it a little mix.
To serve, take it out of the fridge at least 20 minutes before to warm up to room temperature.
How To Make Homemade Fresh Tomato Salsa?
This salsa/salad couldn’t be quicker and easier to put together. Make sure that you use freshest ingredients available, the rest is child’s play.
Start with deseeding your tomatoes! Simply cut them in half and using the teaspoon scrape out and discard the watery pulp and seeds. If you chop the tomatoes as they are you will end up with watery mess instead of a salsa! Just saying!
Once you’ve chopped all your ingredients simply pop them in a large bowl with your lime juice and give them a gentle mix. Season to taste and that’s it!
Homemade Fresh Tomato Salsa (Pico De Gallo)
- 4 ripe tomatoes deseeded & flesh finely diced
- 1 small red onion or 1/2 large one finely chopped
- 1-2 green chilli pepper (jalapeno) deseeded & finely chopped
- 1 bunch of fresh coriander (cilantro) - approx. 25g/ 1/2cup leaves finely chopped
- 1 lime (juice of)
- sea salt to taste
- Start with deseeding your tomatoes by cutting them in half and discarding watery pulp. Roughly chop the remaining flesh.
- Deseed and finely chop your green chilli, onion and coriander.
- Put all the chopped ingredients in a large bowl, pour over juice of one lime and mix everything gently. Taste and season to taste.
- Serve as a condiment, topping, dip or side salad.
- Nutritional information is approximate, per serving and should be treated as a guideline only.
- Use 1 or 2 chillies depending on how hot you'd like your salsa.
- Feel free to use white onion instead of red one as in traditional Pico De Gallo recipe.
- I like using ripe vine tomatoes in my salsa but you could use any ripe and firm tomatoes you like, even little plum or cherry tomatoes.
- Chop your salsa ingredients as chunky or as finely as you like. I like mine to be roughly similar size (small dice).
- Store in the fridge in airtight container for up to a week. Take it out of the fridge 20 minutes before serving.
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