Pico de Gallo Fresh Salsa

Pico de Gallo Fresh Salsa Recipe in a white bowl


So, y’all know that I’m a big believer in making your own condiments. Dips, sauces, dressings…they’re all better (and cheaper) when you make them yourself than when you just pour them out of a bottle.

And that goes double for salsa.

If you’ve never had any salsa but that limp, vaguely reddish stuff that comes in a jar, then you are in for a revelation. Fresh Pico de Gallo is light years better than the packaged stuff. Fresh tomatoes really make a huuuuuge difference here. My Pico de Gallo Fresh Salsa  is bursting with zesty, spicy, garden-fresh flavor that the bottled stuff just can’t begin to copy.

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And before you start to worry about the prep time, let me reassure you: making this stuff is as fast and easy as chopping the veggies and mixing them in a bowl. It needs to chill for an hour, but you don’t need to watch it. Just go check your e-mail, or play with your kids, or whatever. In an hour, your Pico de Gallo will be ready to serve up with tortilla chips or your favorite Mexican dish.

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Pico de Gallo Fresh Salsa

  • 1 large cucumber – peeled, seeded, and diced
  • 2 tomatoes, chopped
  • 1/2 small green bell pepper, diced
  • 1/2 small read bell pepper, diced
  • 1-3 jalapeno pepper, seeded and finely diced ( think 1 mild, 3 peppers HOT)
  • 1 small red onion, diced
  • 2 clove garlic, minced
  • Juice of 1 large lime (about 2-3 Tablespoons)
  • Juice of half a lemon
  • 2 Tablespoons, fresh cilantro, diced (if you hate cilantro you can sub in parsley)
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon salt
  1. In a bowl, stir together the cucumbers, tomatoes, bell peppers, jalapeno pepper, onion, garlic, lime& lemon juice, cilantro (or parsley) , dill, and salt. Cover and refrigerate for at least  1-2 hour. Serve with tortilla chips, use as a topped for grilled chicken, fish or my favorite…. on top of my morning eggs!Pico de Gallo Fresh Salsa Recipe being scooped up with a tortilla chip

child scooping up some salsa with a chip

 

5 from 1 vote

Pico de Gallo Fresh Salsa

Author Corey Valley
My Pico de Gallo Fresh Salsa recipe is bursting with zesty, spicy, garden-fresh flavor that the bottled stuff just can’t begin to copy and is easy to make!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
 

  • 1 large cucumber - peeled seeded, and diced
  • 2 tomatoes chopped
  • 1/2 small green bell pepper diced
  • 1/2 small read bell pepper diced
  • 1-3 jalapeno pepper seeded and finely diced ( think 1 mild, 3 peppers HOT)
  • 1 small red onion diced
  • 2 clove garlic minced
  • Juice of 1 large lime about 2-3 Tablespoons
  • Juice of half a lemon
  • 2 Tablespoons fresh cilantro, diced (if you hate cilantro you can sub in parsley)
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon salt

Instructions

  • In a bowl, stir together the cucumbers, tomatoes, bell peppers, jalapeno pepper, onion, garlic, lime& lemon juice, cilantro (or parsley) , dill, and salt. Cover and refrigerate for at least 1-2 hour. Serve with tortilla chips, use as a topped for grilled chicken, fish or my favorite.... on top of my morning eggs! (makes about 4 cups)

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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Post updated October 2020

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10 Comments

    1. Yeah, I was hungry all over again writing up this post! haha

  1. Yum – thank you and have a great Monday!

  2. Colorado Carol says:

    WOW is this good!!! I just made it with one jalapeno and it is perfect. Thank you for the recipe.

    1. I’m so happy you loved it!!

  3. Nikki Kristen says:

    5 stars
    Great recipe, just made it and it turned out so good! Thank you 🙂

  4. Do you think you can can this pico recipe?

  5. ashley weiss says:

    How long will this be good for in the fridge? Do you store it in a mason jar?

    1. I would use this within 3-4 days 🙂 Any sealed container will work.