Pico de Gallo

Fresh Tomato Salsa

Preparation info

  • Difficulty


  • Makes

    2½ cups


Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

The simplest salsa of all—ripe tomatoes, seeded and diced, mixed with sweet onions, cilantro, lime, a pinch of salt, and fresh hot chiles. If you prefer, omit the hot chiles; then you have salsa fresca. For a more picante salsa, increase the chiles. Good tomatoes are a must for this salsa, which is a classic, served on all types of tacos. I prefer to use roma or plum-type tomatoes that are ripe but firm. When tomatoes are out of season, or not great, try making salsa quemada with them instead.


  • 4 large, ripe Roma tomatoes, cored, seeded, and diced small (about 2 cups)
  • ½ cup finely diced white onion
  • ½ medium serrano chile, minced
  • ½ cup loosely packed, roughly chopped cilantro leaves
  • ½ teaspoon salt, or to taste
  • 1 tablespoon fresh lime juice, or to taste


Combine all the ingredients 1 hour before serving. Taste for seasoning and add more salt or lime juice as needed. This salsa is good for 24 hours, refrigerated, but may need to be drained and reseasoned.