Pico de Gallo (Salsa Fresca) recipe

A classic and delicious recipe for the iconic fresh salsa.

Fun fact:’pico de gallo’ translates to ‘rooster’s beak.’ Some say that this is because people we naturally peck at it with their fingers (like a chicken) or because the chili pepper traditionally used looks a bit like the beak of a very spicy rooster.

With less liquid and more tasty diced vegetables than the widely used store-bought salsa in a jar this fresh salsa is a tasty and easy to make topping for your fredags taco. Bursting with fresh flavor it is a great addition any taco.

Pico de Gallo salsa recipe.

Tip for scaling recipe up or down: you want roughly 3 parts fresh diced tomato for every 1 part of diced onion and 0.5 parts diced coriander.


600 g fresh ripe tomatoes – diced small

1 medium white onion – finely diced

1 or 2 fresh green chilies (preferably serrano, but the more widely available jalapeño or habanero are great alternatives) – very finely diced, and you can remove the seeds and inner membrane to make it less spicy.

50 g fresh coriander (cilantro) – finely chopped

1 lime



  1. Add a half tablespoon of salt to the freshly diced tomatoes and give it a quick toss to mix. Strain in a sieve or colander for about 10-15 minutes (great time to chop up your other ingredients and figure out what you want to do with your chilis). Discard any drained liquid.
  2. Combine the drained tomatoes with your diced onion, coriander, chili. Take your lime and squeeze the juice on your salsa. Celebrate taco fredag by giving it a firm but considerate toss so everything is mixed well.


This will make about 1 liter of delicious fresh salsa. Open a cold CB and serve salsa as a topping with your favorite taco or as a fantastic dip for your tortilla chips.

Best served fresh, but will definitely keep in a closed container in your refrigerator for weekend (ok maximum for 3 days).


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