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A classic Mexican 'salsa fresca' bursting with the vibrant flavors of fresh tomatoes, crisp onion, spicy jalapeño, and zesty lime. This uncooked salsa is incredibly simple to prepare and serves as the perfect healthy, low-calorie dip for tortilla chips or a fresh topping for tacos, grilled meats, and more.
For 4 servings
Prepare the Vegetables: Core and seed the roma tomatoes, then dice them into small, uniform 1/4-inch pieces. Finely dice the white onion. For the jalapeño, remove the stem, seeds, and white membranes before mincing it finely. This controls the heat and ensures a pleasant texture.
Combine Ingredients: In a medium non-reactive bowl (glass or stainless steel), combine the diced tomatoes, onion, minced jalapeño, and chopped cilantro.
Season and Mix: Pour the fresh lime juice over the vegetable mixture. Sprinkle with salt. Gently stir with a spoon until all the ingredients are just combined. Be careful not to over-mix, as this can make the tomatoes mushy.
Rest and Marinate: Let the pico de gallo rest at room temperature for at least 15-20 minutes. This crucial step allows the salt to draw out juices from the vegetables and lets the flavors meld together beautifully.
Serve: Taste and adjust seasoning if necessary, adding more salt or a squeeze of lime juice. Serve immediately with tortilla chips or as a topping for your favorite dishes.
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A classic Mexican 'salsa fresca' bursting with the vibrant flavors of fresh tomatoes, crisp onion, spicy jalapeño, and zesty lime. This uncooked salsa is incredibly simple to prepare and serves as the perfect healthy, low-calorie dip for tortilla chips or a fresh topping for tacos, grilled meats, and more.
This mexican recipe takes 30 minutes to prepare and yields 4 servings. At 422.79 calories per serving with 7.73g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or condiment.
Add 1 cup of finely diced mango, pineapple, or peach for a sweet and spicy twist.
Gently fold in 1 diced avocado just before serving to make a creamy pico-avocado salsa.
Use a serrano pepper instead of a jalapeño for a significant increase in heat.
Add 1/4 cup of roasted corn kernels for a smoky, sweet flavor and added texture.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers. Onions and cilantro also contribute beneficial antioxidant compounds.
High in Vitamin C from the fresh tomatoes and lime juice, this salsa can help support a healthy immune system and protect against cellular damage.
Composed mainly of water-rich vegetables, pico de gallo is very low in calories and can contribute to your daily hydration needs, making it a guilt-free addition to any meal.
The ingredients are naturally free of cholesterol and low in sodium (which you can control). The potassium from tomatoes can also help regulate blood pressure.
Yes, it's very healthy. It's made entirely from fresh vegetables and is low in calories, fat-free, and packed with vitamins (especially Vitamin C from tomatoes and lime) and antioxidants.
A single serving of this pico de gallo (about 1 cup, without chips) contains approximately 45-55 calories, making it a very light and healthy option.
Pico de gallo is a type of salsa, specifically a 'salsa fresca' (fresh salsa). The main difference is texture; pico de gallo always uses fresh, uncooked, chopped ingredients, resulting in a chunky, less liquid consistency. Other salsas can be cooked, blended, or pureed, giving them a smoother, more sauce-like texture.
It's best enjoyed the day it's made for optimal freshness and texture. However, you can store it in an airtight container in the refrigerator for up to 3 days. The tomatoes will soften and release more liquid over time.
Yes, you can make it a few hours in advance. For best results, combine all the chopped vegetables but wait to add the lime juice and salt until about 20-30 minutes before serving to keep the vegetables crisp.