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Homemade Salsa Recipe With Fresh Tomatoes Pico de Gallo - Bright, Simple, and Fresh

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Fresh tomatoes (4 medium ripe Roma or 3 large vine-ripened): Firm, meaty tomatoes work best.
  • White onion (1/2 medium): Classic, punchy flavor; red onion works too.
  • Jalapeño or serrano (1, seeded for mild, leave seeds for heat): Choose your spice level.
  • Fresh cilantro (1/3 cup, chopped): Stems and leaves both add flavor.
  • Lime (1 large, juiced): Fresh lime juice brightens everything.
  • Garlic (1 small clove, minced): Optional but adds depth.
  • Salt (3/4 to 1 teaspoon): Start small, adjust to taste.
  • Black pepper (a pinch): Optional, for a subtle kick.

Method
 

  1. Prep the tomatoes: Core and seed them to reduce extra liquid. Dice into small, even pieces.
  2. Chop the onion: Finely dice for even distribution and a balanced bite.
  3. Handle the heat: Mince the jalapeño or serrano. Remove seeds and membranes for mild salsa; keep some for more heat.
  4. Chop the cilantro: Roughly chop leaves and tender stems for maximum flavor.
  5. Mix it up: In a bowl, combine tomatoes, onion, chili, cilantro, and garlic (if using).
  6. Season: Add lime juice, salt, and a pinch of black pepper. Toss gently to combine.
  7. Taste and adjust: Add more lime or salt as needed. If it tastes flat, it likely needs a pinch more salt.
  8. Rest briefly: Let it sit 5–10 minutes so the flavors meld. Stir again before serving.