Fresh Tomato-Jalapeño Salsa Recipe – Easy Mexican Pico de Gallo

Last Updated on 3 months by Neha Deshmukh

Fresh Tomato-Jalapeño Salsa Recipe – Easy Mexican Pico de Gallo

Hey everyone! If you’re anything like me, you believe a good meal starts with a fantastic salsa. And honestly, nothing beats the bright, fresh flavors of a homemade tomato-jalapeño salsa – or as many call it, pico de gallo. I first made this when I was craving a little taste of Mexico and couldn’t find a good salsa at the store. It’s been a family favorite ever since! It’s seriously so easy to whip up, and the taste is a million times better than anything you can buy. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just any salsa recipe. It’s quick, vibrant, and bursting with flavor. It comes together in under 10 minutes (plus a little draining time), and requires minimal cooking. Plus, you control the heat! It’s perfect for topping tacos, scooping with tortilla chips, or even just enjoying with a spoon (no judgement here!). You’ll love how fresh and zesty this salsa is – it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to make about 1 cup of this amazing salsa:

• 2 ripe tomatoes
• 1 jalapeño
• 1/3 cup white onion
• Handful of cilantro
• Salt to taste
• Fresh lime juice to taste

Ingredient Notes

Okay, let’s talk ingredients. A few things can really make or break this salsa, so listen up!

• Tomatoes: Seriously, use ripe tomatoes. They’re the star of the show! You want them to be juicy and flavorful. Roma tomatoes work great, but any good, ripe tomato will do.
• Jalapeños: The heat level of jalapeños can vary a lot. Some are mild, some pack a serious punch. If you’re unsure, start with half a jalapeño and taste as you go. Remember to remove the seeds and membranes for less heat.
• Cilantro: I love cilantro, but I know it’s a bit of a controversial herb! Some people taste soap, and that’s okay. If you’re not a fan, you can try using parsley, though the flavor will be different. Also, cilantro varieties can differ regionally – some are more delicate than others.
• Lime Juice: Freshly squeezed lime juice is a must! Bottled juice just doesn’t compare.

Step-By-Step Instructions

Alright, let’s make some salsa! It’s super simple, I promise.

1. First, dice your tomatoes and place them in a mixing bowl. Don’t worry about being too precise – a rustic chop is perfect for salsa.
2. Next, seed, devein, and finely mince your jalapeño. Add it to the bowl with the tomatoes. Be careful handling jalapeños – you don’t want to rub your eyes!
3. Rinse your chopped white onion under cold water in a strainer for about 10 seconds. This takes away some of the sharpness. Add it to the tomato and jalapeño mixture.
4. Now, mix in a handful of chopped cilantro, salt to taste, and a generous squeeze of fresh lime juice. Give it a good stir until everything is nicely combined.
5. Here’s the important part: transfer the mixture to a strainer placed over a bowl. Let it drain for about an hour to remove excess liquid. This prevents your salsa from being watery.
6. Finally, discard the drained liquid and give your salsa another taste. Adjust the seasoning with more salt or lime juice if needed. And that’s it!

Expert Tips

• Don’t skip the draining step! It really makes a difference in the texture of the salsa.
• For a smoother salsa, you can pulse the ingredients a few times in a food processor, but be careful not to over-process it. You still want some texture.
• Taste as you go! Salsa is all about personal preference, so adjust the ingredients to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: Add more or less jalapeño, or use a hotter pepper like serrano. My friend Maria likes to add a pinch of cayenne pepper for an extra kick!
• Tomato Varieties: Experiment with different types of tomatoes. Heirloom tomatoes are beautiful and flavorful, but can be pricey.
• Using Different Herbs: While cilantro is traditional, you can try using parsley or even a mix of both.
• Serving with Tortilla Chips vs. Tacos: This salsa is amazing with both! For tacos, I like to keep it a little chunkier.
• Restaurant-Style Pico de Gallo: For a more refined texture, finely dice all the ingredients and drain for a longer period (up to 2 hours).

Serving Suggestions

This salsa is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With tortilla chips (obviously!)
• On top of tacos, burritos, or quesadillas
• As a topping for grilled chicken or fish
• Mixed into scrambled eggs
• Alongside grilled corn on the cob

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh! The tomatoes will release more liquid over time, so the salsa may become a bit watery.

FAQs

Let’s answer some common questions:

• How long will this salsa stay fresh? About 3 days in the fridge, but it’s best the first day.
• Can I make this salsa ahead of time? Yes, but it’s best to let it sit for at least 30 minutes to allow the flavors to meld.
• What’s the best way to control the heat level? Start with a small amount of jalapeño and taste as you go. Removing the seeds and membranes also reduces the heat.
• Can I use other types of peppers? Absolutely! Serrano peppers, habaneros, or even bell peppers will work.
• What if I don’t have fresh lime juice? While fresh is best, you can use bottled lime juice in a pinch. Just be sure to use a good quality brand.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!