Authentic Mexican Pico de Gallo (Salsa Fresca)
Experience the vibrant flavors of Mexico with this Authentic Mexican Pico de Gallo, known locally as Salsa Fresca. This fresh salsa is a staple in Mexican cuisine and is made with ripe, juicy plum tomatoes, crisp onions, and the perfect amount of heat from jalapeños or serrano peppers. Served immediately, this salsa far surpasses any jarred alternatives, captivating your taste buds with its freshness. Customize the spice level to your liking by adjusting the number of peppers, and feel free to enhance the flavor with additional cilantro and a generous squeeze of lime juice. Ideal for pairing with tortilla chips, tacos, or as a zesty topping for grilled meats, this salsa is sure to become a favorite at your dining table. ¡Mas delicioso!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Plum tomatoes
2 lbs (ripe, chopped finely)
White onion
1 (large, chopped finely)
Jalapeños or Serrano peppers
3 (finely chopped (remove seeds for less heat))
Fresh cilantro
2 tablespoons (chopped (optional))
Yellow sweet pepper
1 (chopped (optional))
Lime juice
1 tablespoon (freshly squeezed)
Salt
to taste
Instructions
1
Begin by washing all vegetables thoroughly.
2
Dice the plum tomatoes, white onion, and yellow sweet pepper (if using) into small pieces and place them in a medium mixing bowl.
3
Finely chop the jalapeños or serrano peppers, removing the seeds if you prefer a milder salsa, and add them to the bowl with the other vegetables.
4
Add the chopped cilantro (if using) to the mixture.
5
Squeeze in the lime juice and sprinkle with salt to taste, mixing thoroughly to combine all ingredients.
6
Taste the salsa and adjust the lime juice, salt, and heat level as needed.
7
Let the salsa sit for a few minutes to allow the flavors to meld before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Mexican Pico de Gallo?
Authentic Mexican Pico de Gallo, also known as Salsa Fresca, is a fresh, chunky salsa made from raw ingredients including tomatoes, onions, peppers, and lime juice.
Is Pico de Gallo the same as Salsa Fresca?
Yes, Pico de Gallo is often referred to locally in Mexico as Salsa Fresca, which means 'fresh sauce'.
What are the primary ingredients in this recipe?
The primary ingredients are plum tomatoes, white onion, jalapeños or serrano peppers, cilantro, lime juice, and salt.
Which type of tomatoes should I use?
Plum tomatoes (also known as Roma tomatoes) are recommended because they are meaty and have fewer seeds and less moisture than other varieties.
Can I use a different type of onion?
While white onion is traditional for its crisp, sharp flavor, you can substitute with red onion for a milder, sweeter taste.
How do I adjust the heat level of the salsa?
To make it milder, remove the seeds and membranes from the peppers before chopping. For more heat, keep the seeds or add more peppers.
What is the difference between jalapeños and serrano peppers?
Serrano peppers are generally hotter and smaller than jalapeños, though both work excellently in this recipe.
Is the yellow sweet pepper mandatory?
No, the yellow sweet pepper is an optional addition that adds extra color and a slight sweetness to the salsa.
Can I make Pico de Gallo without cilantro?
Yes, cilantro is optional. If you find it tastes like soap or simply dislike it, you can omit it or replace it with fresh parsley.
Why is lime juice important in this recipe?
Lime juice provides necessary acidity that balances the flavors and helps preserve the freshness of the vegetables.
How should I prepare the vegetables?
All vegetables should be washed thoroughly and then chopped finely to ensure an even distribution of flavor in every bite.
Is this recipe suitable for vegans?
Yes, this Pico de Gallo recipe is entirely plant-based and 100% vegan.
Is Pico de Gallo gluten-free?
Yes, all the ingredients used in this fresh salsa are naturally gluten-free.
How long should the salsa sit before serving?
Letting the salsa sit for at least 15 to 30 minutes allows the juices to release and the flavors to meld together.
What should I serve with Pico de Gallo?
It is perfect with tortilla chips, as a topping for tacos, or served alongside grilled meats and fish.
Can I make this in a food processor?
It is better to chop by hand. A food processor often over-processes the vegetables, making the salsa too watery and mushy rather than chunky.
How long does fresh Pico de Gallo last in the fridge?
It is best enjoyed the day it is made, but it will stay fresh in an airtight container in the refrigerator for up to 3 days.
Can I freeze Pico de Gallo?
Freezing is not recommended as the fresh tomatoes will lose their texture and become mushy once thawed.
How can I prevent my salsa from becoming too watery?
Using plum tomatoes helps, but you can also seed the tomatoes before dicing if you want a very dry Pico de Gallo.
Is this recipe spicy?
The spice level depends on the peppers used. As written with three peppers, it has a kick, but you can adjust this to your preference.
Does this salsa contain fat?
No, this is a fat-free recipe as it contains only fresh vegetables, herbs, and citrus juice.
Can I add garlic to this recipe?
While not in this specific recipe, many people enjoy adding a clove of minced garlic for extra depth of flavor.
What makes this 'authentic'?
It is considered authentic because it uses traditional raw ingredients and ratios commonly found in Mexican households.
How much salt should I add?
Start with half a teaspoon and adjust according to your taste; salt is crucial for bringing out the tomato juices.
Can I use bottled lime juice?
Freshly squeezed lime juice is highly recommended for the best flavor, though bottled can be used in a pinch.
How many people does this recipe serve?
This recipe uses 2 lbs of tomatoes, which typically serves about 6 to 8 people as an appetizer.
Is Pico de Gallo healthy?
Yes, it is very healthy, being low in calories and high in vitamins A and C.
Can I use canned tomatoes?
No, the hallmark of Pico de Gallo is 'freshness'. Canned tomatoes would change the texture into a standard cooked-style salsa.
Should I peel the tomatoes first?
No, there is no need to peel the tomatoes for this recipe; the skins add texture and hold the dice together.
What if my salsa is too sour?
If the lime juice is too overpowering, you can add a tiny pinch of sugar or more diced tomatoes to balance the acidity.