Pico de Gallo (also known as Salsa Fresca) is like a raw salsa. Just as vibrant, spicy and fresh, but with that punch and bite that raw vegetables pack.
Pico de Gallo
As the cold days give way to brighter mornings and buds on the trees, don’t you just suddenly want to eat differently? Once the scarf and gloves are packed away, I always want brighter flavours, crispy raw vegetables and zesty citrus. That makes this Pico de Gallo a perfect way to welcome the changing tastes of the seasons.
What is Pico de Gallo?
Pico de Gallo is a Mexican salsa. Normally salsas use cooked tinned tomatoes, but Pico de Gallo (also known as Salsa Fresca) is like a raw salsa. Just as vibrant, spicy and fresh, but with that punch and bite that raw vegetables pack.
In it you’ll find, tomatoes, onion, garlic, hot peppers, coriander (cilantro), salt and fresh lime juice. It’s vibrant, zingy and utterly delicious.
Customise your Pico de Gallo
One of the great things about Pico de Gallo is that you can tweak it how you like.
Don’t like jalapeno? Leave them out or else scrape out the seeds and membrane to make them less spicy.
Not a fan of yellow onions? Add red onions or shallots.
Don’t like it too juicy? Drain the tomatoes for a few minutes before adding them.
The world is your, erm, salsa.
Get the Pico de Gallo (Salsa Fresca) Recipe
Did you make this recipe? Please let me know how this pico de gallo recipe turned out for you! Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.
This Mexican raw salsa has a vibrant, fresh flavour. It's lovely with nachos, raw veggies and in Mexican meals.
- ½ onion (red or yellow)
- 300 g tomatoes
- 1 clove garlic
- 2 teaspoons jalapeno peppers (to taste), remove the seeds to make it milder, if desired, finely chopped
- 1 handful coriander (cilantro), chopped
- ½ teaspoon salt
- Juice of 1 lime
Chop the onions, tomatoes, garlic, jalapenos and coriander. If the tomatoes are a bit wet, you can drain them slightly in a colander.
Mix with the salt and lime juice. It’s nice either eaten immediately or if left to marinade itself.
How to Eat Pico de Gallo
This pico de gallo is lovely served with:
As a South American-style bruschetta
Raw vegetables dip
On scrambled eggs
Or eat it straight out of the bowl with a spoon!