Classic Fresh Salsa Fresca (Pico de Gallo)
Try this beautifully fresh classic Mexican salsa known as Pico de Gallo (rooster's beak) containing just 5 ingredients and sprinkled with a little salt it's the perfect accompaniment for fajitas, tortilla chips or tacos.
Ingredients
Main Ingredients
Method
Divide the tomatoes into quarters, remove the seeds and jelly bits then dice the tomato flesh into small pieces and place in a bowl.
Chop the jalapeño (or jalapeño slices) into small pieces and add to the bowl with the tomatoes.
Chop half a red onion and add to the bowl with the tomatoes and jalapeños.
Finely chop a good handlful of fresh coriander / cilantro and add to the bowl.
Finally squeeze on the juice of 1 lime, season with a little salt and mix everything together. Serve immediately or place in the fridge until ready to use.
About Salsa Fresca
Ever wanted to make your own salsa? It's actually super easy and only contains 5 ingredients plus a little salt but tastes so much better than the store bought stuff, all you need is:
- 4 large tomatoes (or 6 medium)
- 1 lime
- 1/2 onion
- 1 jalapeño (or you can used jarred like I have here)
- a good handful of fresh coriander / cilantro
- Salt to taste (I use sea salt flakes)
- Some basic knife skills (don't worry it's not hard!)
Once done you can store it in the fridge until ready to use. This Salsa goes great with fajitas or tortilla chips!
How to Make Salsa Fresca (Step-by-Step)
Start by cutting your tomatoes in quarters
Remove the seeds and jelly from the tomatoes leaving the flesh and skin. If you're worried about wastage you can use save the jelly to make gazpacho.
Dice the tomatoes' flesh into small pieces and place in a bowl.
Chop your jalapeños into small pieces, I'm using 3 slices of jalapeño from a jar where they have been preserved in vinegar; you can also use fresh jalapeños if you have them. Put the chopped jalapeños in the bowl with the tomatoes.
Halve the red onion and chop, to do this you start by slicing off the stem end, keep the root end, then cut strips into the onion making sure not to slice all the way through - to root should still be holding the onion together.
Now slice across the onion to make small pieces, discard the root end add to the bowl with the tomatoes.
Finely chop the fresh coriander / cilantro and add to the bowl with the tomatoes, onions and jalapeños.
Squeeze in the juice of 1 lime.
Season with salt and give everything a good mix then cover place in the fridge until ready to use.
How to Store Salsa Fresca
Salsa fresca can be stored for up to 3 days in an airtight container in the fridge.
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