| | | | | | | | | | | | |

Spicy Pico de Gallo (Salsa Fresca)

5 from 1 review
ByFelicia Lim on updated
Jump to Recipe

This spicy pico de gallo (also known as salsa fresca) is fresh with a kick of heat, and goes fantastic with corn tortilla chips. It’s the perfect appetizer for your Cinco de Mayo party, or simply when you have a gathering with family and friends. Totally gluten-free, dairy-free and vegan too!

A bowl of spicy pico de gallo salsa surrounded by tortilla chips.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Jump to:

What is Pico de Gallo (Salsa Fresca)?

An extremely common sauce in Mexican cuisine, pico de gallo literally means rooster’s beak in Spanish, is also known as salsa fresca (which means ‘fresh sauce’), and is also known as , salsa picada (which means ‘chopped sauce’) or salsa Mexicana.

The main ingredients for this salsa are: chopped tomatoes, onions, spicy peppers (such as serrano peppers, jalapeños or habaneros), cilantro, salt, and lime juice.

While it is literally called a sauce, salsa fresca actually has less liquid than other Mexican liquid salsas and is more of a chunky salsa, so it is often used as a topping in Mexican dishes like enchiladas, fajitas, burritos, nachos and tacos (use our homemade corn tortillas for those!).

Why This Recipe Works:

  • Simple Ingredients: The ingredients required for this spicy salsa recipe are easily available at the local grocery store (nothing fancy required!). Just make sure to get fresh produce for the best results!
  • Very Easy to Make: There’s no cooking involved to make this raw salsa fresca recipe. Just chop, dice and mince the veggies and then mix the ingredients together!
  • Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this homemade pico de gallo salsa is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or dairy intolerances, or those simply on a gluten-free diet or vegan diet can enjoy it without issues!
Pico de gallo and tortilla chips.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this spicy pico de gallo recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredients for pico de gallo recipe laid out on marble board.

Recipe Notes + Substitutions:

  • Onions: I used a yellow onion, but you can also use a white onion or red onion if you prefer.
  • Fresh Tomatoes: Feel free to use whichever ripe tomatoes you have on hand (e.g beefsteak tomatoes, roma tomatoes, grape tomatoes, cherry tomatoes).
  • Garlic: I love the taste of garlic, so I added 2 whole garlic cloves. However, if you prefer a less garlicky taste, you can use just one clove instead.
  • Jalapeños: I love the kick of heat that comes from the chopped jalapeños, but if you prefer your salsa fresca to be less spicy, you can use just one instead of two medium jalapeño peppers (you can also dial up the amount of heat if you like it really hot). Alternatively, you may also use serrano peppers or habanero peppers if you prefer.
  • Cilantro: The flavor of chopped fresh cilantro goes beautifully with the other ingredients in this fresh salsa, so I highly recommend that you add it in (unless you don’t enjoy the taste of cilantro).
  • Lime: Fresh lime juice is a key ingredient in this spicy salsa fresca recipe. Alternatively, you may replace it with lemon juice if that’s what you have.
  • Olive Oil: I like using extra virgin olive oil for its flavor. Alternatively, you may also use other types of vegetable oils if you prefer.

How to Make Pico de Gallo (Step by Step):

1. Combine Ingredients:

In a medium bowl, combine the diced onions, tomatoes, garlic, jalapeños, chopped cilantro, lime juice, olive oil and salt.

2. Mix Well

Mix the ingredients well until they are evenly distributed.

3. Serve and Enjoy!

Serve this fresh tomato salsa with store-bought or homemade tortilla chips.

Top down view of a bowl of salsa fresca and tortilla chips

Dish by Dish Tips/Tricks

  • Swap Out the Jalapeños: If you don’t have jalapeno peppers on hand, you may also use serrano peppers or habanero peppers if you prefer.
  • Not a Fan of Heat? If you don’t like heat, feel free to leave the out the spicy peppers and replace them with chopped green bell peppers instead.

Recipe FAQs:

How to Store Salsa Fresca?

To store, place the homemade salsa fresca in an airtight container and store for 2-3 days in the refrigerator.

Can You Freeze Pico de Gallo (Salsa Fresca)?

In my opinion, pico de gallo is best eaten fresh. I do not recommend freezing this homemade salsa fresca because of the water content in the diced tomatoes. If you freeze it and then thaw it later, the salsa will become watery.

Gluten-Free Mexican Recipes to Enjoy:

Spicy Jalapeño Recipes for Those Who Enjoy Heat:

Other Homemade Sauces/Dips to Enjoy:

Bowl of pico de gallo and tortilla chips.

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of spicy pico de gallo and lime wedges

Pico de Gallo (Salsa Fresca)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Description

This spicy salsa fresca recipe (also known as pico de gallo) is fresh and delightfully spicy, and goes fantastic with corn tortilla chips. It’s the perfect appetizer for your Cinco de Mayo party, or simply when you have a gathering with family and friends. Totally gluten-free, dairy-free and vegan too!

Ingredients

Units Scale
  • 1/4 cup diced onions (1 small onion)
  • 1/2 cup diced tomatoes (about 1 large tomato)
  • 1 tablespoon minced garlic (2 large garlic cloves)
  • 1 tablespoon diced jalapeños (2 small jalapeños)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice (juice of 1 large lime)
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Corn tortilla chips, to accompany dip

Instructions

  1. Combine Ingredients: Combine diced onions, tomatoes, garlic, jalapeños, chopped cilantro, lime juice, olive oil and salt.
  2. Mix Well: Mix the ingredients well until they are evenly distributed
  3. Serve and Enjoy: Serve pico de gallo with corn tortilla chips

Notes

Onion: I used a yellow onion, but you can also use a white onion or red onion if you prefer.

Tomatoes: Feel free to use whichever ripe tomatoes you have on hand (cherry tomatoes, roma tomatoes, beefsteak tomatoes, etc).

Garlic: I love the taste of garlic, so I added 2 whole garlic cloves. However, if you prefer a less garlicky taste, you can use just one clove instead.

Jalapeños: I love the kick of heat that comes from the chopped jalapeños, but if you prefer your salsa fresca to be less spicy, you can use just one single jalapeño instead of two.

Cilantro: The flavor of chopped cilantro goes beautifully with the other ingredients, so I highly recommend that you add it in (unless you don’t enjoy the taste of cilantro).

Lime: Fresh lime juice is a key ingredient in this spicy salsa fresca recipe. Alternatively, you may replace it with lemon juice if that’s what you have.

Olive Oil: I like using extra virgin olive oil for its flavor. Alternatively, you may also use other types of vegetable oils if you prefer.

  • Prep Time: 15 mins
  • Category: Appetizer
  • Cuisine: Mexican

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

7 Comments

  1. I love how light, fresh and delicious pico de gallo is and this recipe is ideal for me to try. Perfect for the Summer here in Australia.

    Reply

    1. Hi Thalia! Thanks so much for stopping by! Hope you’re enjoying summer in Australia now 🙂 Sending much love from DC!

      Reply

  2. Hi Felicia,
    I’ve been too busy so I’ve gotten behind in reading your blogs 🙁 but love reading how you’re doing when I can. Today I saw this one in my emails-
    I’ve made this fresh ingredient salsa for years ; what’s great about it is that if you want it less (hot) spicy then just add less jalapenos with still the fresh flavors of the cilantro, onions, garlic, tomatoes and lime all of which are my favorite go to ingredients of all time anyway. I love your dash of olive oil, yum!
    Here’s a tip for numbing that too fiery sensation in your mouth when needed – any dairy product like sour cream and yogurt does the trick. I’ve heard that water can make it worse; just sayin’ –
    Take care of yourself now –
    Carolyn

    Reply

    1. Hi Carolyn!! Hope you’ve been well this holiday season!

      Great tip on sour cream and yogurt… I’ll give it a try the next time jalapeños are making me cry! 🙂

      Sending love,
      felicia

      Reply

  3. Hello Felicia,

    Hope you are able to restore your spicy taste bud after taking this spicy dip? Else you will have to miss out some delicious mouth- watering spicy dishes when you return back to SG.

    No worries, we will again expose you to savor chilly crab, chicken curry, sambal prawns etc… when you next return to SG.   
    Cheers and have a wonderful day!

    Blessings!
    Mum

    Reply

    1. Sounds good mummy! can’t wait to eat all those spicy foods again..my mouth is watering just thinking about them!

      Reply