Homemade Fresh Salsa (Pico de Gallo)

Our go-to summer appetizer is homemade salsa and guacamole. You simply can’t beat the fresh garden flavours. This fresh pico de gallo is best made an hour or two before serving to allow the flavours to come together. Serve with the best tortilla chips you can find!

I love whipping up a batch of these all year round, but especially in the summer with the freshest of tomatoes from my garden. It is great alongside nachos, quesadillas, burritos, tacos or recipes like Enchiladas and alongside fresh guacamole.

What’s the difference between pico de gallo and salsa?

Although pico de gallo and salsa share the same basic ingredients, the preparation is different.

Pico de gallo uses raw un-cooked ingredients, whereas salsa usually calls for roasted or stewed tomatoes, and is more puréed.

Tips for the Best Pico De Gallo

1. Use the ripest tomatoes you can find.
2. Let the finished product sit prior to enjoying, to allow the flavour to develop and marinate together!
3. Serve with a slotted spoon: The tomatoes like to release lots of moisture so serving it with a slotted spoon can help it from making your dishes too soggy.

Homemade Fresh Salsa (Pico de Gallo)

5 from 2 votes

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Homemade Fresh Salsa (Pico de Gallo)

Fresh homemade salsa is whipped up in a matter of minutes and perfect for Mexican night on tacos or a simple appetizer served with tortillas.

Course Appetizer

Cuisine Mexican

Keyword salsa

Prep Time 15 minutes

Servings 6

Author Fraîche Nutrition

Ingredients

• 2 ½ cups finely chopped heirloom tomatoes (regular tomatoes can be substituted)
• 1/2 seeded (de-veined & finely diced jalapeno pepper
• 1/3 cup finely diced red onion
• 1/2 cup lightly packed cilantro (roughly chopped)
• 2 garlic cloves (crushed)
• 2 tablespoons extra virgin olive oil
• juice of 2 limes
• sea salt (to taste)

Instructions

1. Mix all of the ingredients together in a bowl and serve with the best tortillas you can find!  You can make this a few hours ahead and keep it in the fridge until guests arrive. Store leftover salsa in the fridge in a covered container for up to 3 days.