Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Fresh Pico de Gallo salsa served with tortilla chips
Simple and fresh tomato salsa

Fresh Pico de Gallo (Salsa Fresca)

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Also known as 'Rooster's Beak,' Pico de Gallo is a celebration of freshness. Unlike cooked salsas, here the crisp textures and raw flavors dominate. In Mexico, it's a table staple, providing an acidic, refreshing contrast to richer, fatty meat dishes like tacos and quesadillas. The lime juice not only flavors but also lightly marinates the vegetables.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 45 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Sharp Chef's Knife
  • Cutting Board
  • Mixing Bowl

Instructions

1 ✓

Halve the tomatoes and scoop out the watery seeds with a spoon. Dice the flesh into small, even cubes.

Tip: Roma (plum) tomatoes are best because they have firmer flesh and less water.
2 ✓

Finely mince the red onion and jalapeño. Roughly chop the cilantro leaves.

Tip: Dice the onion smaller than the tomato so it doesn't overpower the bite.
3 ✓

Combine vegetables in a bowl. Squeeze the lime juice over them and season with salt.

Tip: The acidity of the lime and the salt react with the onion, taming its raw pungency.
4 ✓

Let it sit on the counter for 15 minutes before serving.

Tip: This allows the flavors to meld (marinate), but don't leave it for hours or the vegetables will lose their crunch.

Recipe FAQ

My salsa is too watery.
Salt draws water out of vegetables (osmosis). To avoid a soup, scoop out the tomato seeds before dicing, or serve with a slotted spoon.
How spicy is it?
The heat of a jalapeno is mostly in the white ribs and seeds. For a milder salsa, remove them completely.

Ingredients

  • 4 medium Roma Tomatoes
  • 1 small Red Onion
  • 1/2 bunch Fresh Cilantro
  • 1 whole Jalapeño Pepper (or Serrano)
  • 1 whole Lime (juiced)
  • 1/2 tsp Salt