Homemade Pico de Gallo | Fresh Salsa in 10 Minutes

This Fresh Tomato Salsa is bright, zesty, and easy to make with simple ingredients, making it your go-to Pico de Gallo recipe for everything from tacos to tortilla chips.

Table of Contents

Jump to:

• What Is Fresh Tomato Salsa (Pico de Gallo)?
• A Staple in Caribbean Cooking Too
• Easy Variations with Big Flavor
• What to Serve It With (Hint: Everything)
• Ingredients with Steps
• Culinary Glossary
• Substitutions
• Variations
• Equipment
• Kitchen Must-Haves Reviews
• Storage and Reheating
• 5 Cooking Tips
• Frequently Asked Questions
• Mexican Recipes
• Side Dish Recipes
• 📖 Recipe
• Subscribe to the YouTube Channel
• Have a Comment or Question?

What Is Fresh Tomato Salsa (Pico de Gallo)?

When it comes to Mexican recipes, few things are as iconic and deliciously simple as a bowl of Fresh Tomato Salsa. Also known as Pico de Gallo, this chunky salsa cruda (fresh salsa) is made with just a handful of ingredients: ripe tomatoes, chopped onion, jalapeño pepper, lime juice, and chopped cilantro.

And unlike store-bought or blended varieties, this fresh sauce is all about texture—finely chopped ingredients that you can see, taste, and scoop with a chip like a pro. You may have also heard it called salsa fresca or salsa bandera, named for the red, white, and green colors of the Mexican flag.

The name “Pico de Gallo”, which literally translates to “rooster’s beak,” is said to come from how people once pinched the salsa between their fingers to eat it—like a beak!

These days, you're more likely to find it scooped with a chip or topping a taco at your favorite local Mexican restaurant, but its roots remain humble, fresh, and fiercely flavorful.

A Staple in Caribbean Cooking Too

While Pico de Gallo is traditionally Mexican, its basic ingredients and fresh, zesty flavor have found their way into Caribbean kitchens as well. In places like the Dominican Republic, Puerto Rico, and parts of coastal Colombia and Haiti, similar fresh tomato salsas are used to brighten up dishes like grilled fish, plantains, and rice.

And in Caribbean households like mine, we’ve been known to add a little ground cumin, a splash of vinegar, or even scotch bonnet-infused oil for extra spice and complexity.

Easy Variations with Big Flavor

One of the best things about this easy fresh salsa recipe is how effortlessly it transforms into other salsas you’ll love just as much. Want something creamy? Mix it with mashed avocado and a pinch of garlic powder for a fast avocado salsa. Craving something tropical?

Stir in diced mango or pineapple for a sweet-and-spicy twist that’s great on fish tacos or grilled shrimp. Add black beans, a drizzle of extra virgin olive oil, and a little cumin, and now you’ve got a protein-packed salsa you can spoon over rice, eggs, or eat straight from the bowl. (No shame.)

Why I Add Lime Zest and Olive Oil

Here’s where I like to tweak tradition just a bit. Zesting the lime before juicing it adds a burst of aroma that hits you before you even take a bite—it’s a little chef-y trick that takes 10 seconds and makes a big difference.

Then I whisk in a bit of extra virgin olive oil to mellow the acidity of the lime juice and raw onions. Think of it like giving your salsa a vinaigrette-style finish: smooth, balanced, and bright without being too sharp.

What to Serve It With (Hint: Everything)

This homemade salsa with fresh tomatoes is ridiculously versatile. It’s obviously made for favorite tacos, chicken fajitas, or piled onto avocado toast, but it’s also a killer pairing with:

• Grilled fish (especially snapper or mahi-mahi)
• Octopus and potatoes (Spanish-Caribbean fusion anyone?)
• Chicken a la plancha (or anything pan-seared)
• Black beans and rice
• Game day nachos and guacamole

It's also fantastic with plum tomatoes, cherry tomatoes, or even a mix of both if you're using up fridge leftovers. And if you're prepping ahead, store the finished product in an airtight container and refrigerate. Let it sit out to reach room temperature before serving for the best flavor.

Recommended Reads

• Cheesy Chipotle Mushroom Vegetarian Birria Style Tacos
• Easy Healthy Ground Turkey Curry Picadillo Twist
• Loaded Cheesy Ground Turkey Red Lentil Pasta
• Piquant Chorizo Beans and Eggs Skillet
• Salsa Verde Turkey and Beans Tacos with Avocado Cream

Ingredients with Steps

To make this Fresh Tomato Salsa, finely chop vine-ripened tomatoes, red onion, jalapeño pepper, cilantro, and garlic, then combine in a large bowl.

Add lime juice, lime zest, extra virgin olive oil, kosher salt, and black pepper, and stir everything together gently. Let the salsa rest for 10–15 minutes to allow the flavors to meld, then serve with chips, tacos, grilled meats, or anything that needs a zesty, fresh kick.

Culinary Glossary

This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.

• Vine-Ripened Tomatoes – These tomatoes are harvested fully mature while still attached to the vine, giving them a deeper color, richer flavor, and firmer texture—making them perfect for salsas where you want bold taste without excess water.
• Jalapeño Pepper – A mild to medium spicy pepper used to give salsa a gentle heat; remove the white veins and seeds for less spice, or swap for a serrano pepper for extra kick.
  • Learn more about chili pepper heat level with the Scoville Scale.
• White Onion – The most traditional salsa onion with a sharp bite; you can also use sweet yellow onion for milder flavor or soak raw onions in water to reduce sharpness.
• Chopped Cilantro – A fresh, citrusy herb commonly used in Mexican salsas; chop just before using for maximum flavor.
• Lime Juice – Adds acidity to brighten the salsa and balance the richness of the tomatoes; always use fresh lime juice, not bottled, for the best taste.
• Lime Zest – The finely grated outer peel of the lime; adds aroma and elevates the finished product with a burst of citrus scent and flavor.
• Extra Virgin Olive Oil (EVOO) – Used to mellow the acidity of the lime and onions, giving the salsa a smoother finish, like a light vinaigrette.
• Slotted Spoon – Handy for serving salsa fresca without too much liquid, especially if your tomatoes are very juicy.
• Fine Dice / Small Pieces – Chopping all ingredients into small, uniform pieces helps each bite of salsa have balanced flavor and improves presentation.
• Room Temperature Serving – Letting salsa sit out for a few minutes before serving enhances the flavor and texture—cold salsa can taste muted and tight.

Substitutions

Dairy Free

• Yay! This salsa recipe is dairy-free.

Gluten-Free

• Bonus! This recipe is also gluten-free!

Vegetarian

• Triple Threat! This is also vegetarian. Enjoy!

Convenience

• Vine-Ripened Tomatoes – Use plum tomatoes, cherry tomatoes, or even beefsteak tomatoes; just scoop out excess seeds or juice if they're too watery.
• Red Onion – Substitute with yellow or white onion for a milder bite. Green onions also work in a pinch. Learn about the 7 different types of onions.
• Jalapeño Pepper – Swap with a serrano pepper for more heat, or use canned green chiles or a dash of crushed red pepper flakes for convenience. Learn about prepping chili peppers.
• Fresh Cilantro – If you're out, use flat-leaf parsley or skip it and add a little extra lime zest to keep the brightness. Learn about prepping herbs.
• Fresh Lime Juice – Replace with bottled lime juice or lemon juice. If citrus is completely out, use a splash of white vinegar—just a little bit to add acidity.
• Lime Zest – If you don’t have a zester, use a microplane, or skip and slightly increase the citrus juice for a more vibrant finish. Learn about different citrus squeezers.
• Extra Virgin Olive Oil – Sub with vegetable oil, canola oil, or light avocado oil to mellow out the sharpness of raw onions and citrus. Learning about cooking with oil.
• Fresh Garlic – No garlic? Use ⅛ teaspoon of garlic powder, or skip it if you prefer a cleaner tomato flavor.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

If you're ready to shake things up, here are five fun and flavorful ways to transform your Fresh Tomato Salsa into something new with just two extra ingredients each.

• Roasted Corn Salsa: Mix in ½ cup roasted corn kernels and a handful of chopped green onion for a smoky, street corn–style variation.
• Avocado Pico: Mash in 1 ripe avocado and add ½ teaspoon garlic powder for a creamy, guacamole-inspired twist.
• Mango Salsa: Add ½ cup diced mango and a dash of chili powder for a sweet-and-spicy tropical flavor.
• Black Bean Pico: Stir in ½ cup canned black beans and ¼ teaspoon ground cumin for a protein-packed, hearty salsa.
• Pineapple Jalapeño Salsa: Toss in ½ cup diced fresh pineapple and a second jalapeño for a bold, fruity salsa with extra kick.

Equipment

Cutting Board

Used to safely chop tomatoes, onions, peppers, and herbs while keeping your counters clean. A large plate or clean, flat surface works in a pinch, though it may not be as safe or stable.

Chef’s Knife

Used to finely dice the fresh ingredients into small pieces for an even-textured salsa. A serrated knife or paring knife can work for softer ingredients like tomatoes but may slow you down.

Zester or Microplane

Used to zest the lime before juicing, adding aromatic oils to brighten the salsa. If you don’t have a zester, use the fine side of a box grater—or skip it and add a bit more citrus juice.

Citrus Juicer

Extracts the most juice from your lime with minimal effort. Use your hands or a fork to press and twist the juice out—just watch for seeds.

Large Bowl

Used to combine and mix all ingredients so flavors distribute evenly. A mixing bowl, salad bowl, or even a food-safe storage container with a wide opening can be used.

Slotted Spoon

Ideal for serving the salsa without excess liquid pooling on the plate. A regular spoon works, but you may need to tilt it or drain the salsa slightly first.

Kitchen Must-Haves Reviews

Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.

Storage and Reheating

Refrigerator

Store leftover Fresh Tomato Salsa in an airtight container for up to 3 days. Since this is a raw salsa, the flavors will deepen and meld over time. Before serving, stir well and let it sit at room temperature for about 15 minutes to wake up the flavors.

Freezer

Freezing is not recommended for this recipe. Raw salsa made with fresh tomatoes, raw onions, and herbs will lose its texture and turn watery when thawed. If you need to make salsa ahead, prep ingredients separately and combine them the day of serving.

Frequently Asked Questions

Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.

Mexican Recipes

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Side Dish Recipes

Looking for other side dish recipes like this? Try these:

📖 Recipe

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