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This fresh tomato salsa recipe combines juicy tomatoes, red onion, lime juice, and cilantro for a simple, chunky salsa with bright, tangy flavor. It’s easy to make with just 6 ingredients and 10 minutes of prep!
Recipe Summary
- 🔪 Prep Time: 10 minutes
- ❄️ Chill Time: 30 minutes
- ⏱️ Total Time: 40 minutes
- 🍽️ Servings: 3 people
- 🏷️ Calories: ~21 calories
- 🍳 Cook Method: Mix
- ✨ Flavor Profile: Juicy tomatoes with crisp red onion, tangy lime juice, and fresh cilantro in a light, refreshing salsa
- 🧩 Difficulty: Easy (Perfect for a fresh homemade salsa)
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Salsa Fresca (Pico De Gallo)
Whenever we eat Mexican food, my son always enjoys having salsa with his meal, so I decided to make my own fresh tomato salsa at home. It’s such a simple recipe, but the combination of juicy tomatoes, crisp red onion, fresh cilantro, and a squeeze of lime makes it bright, tangy, and full of flavor. You may know it as pico de gallo or salsa fresca. Both names are commonly used for this fresh, chunky salsa, and it’s an easy way to add a little freshness to your favorite Mexican dishes.
I recently served this pico de gallo with my chipotle chicken and rice cooker cilantro lime rice, which I’ll be sharing soon. The smoky, spicy chicken paired beautifully with the fresh salsa and zesty rice. It was such a good combination that I wanted to share this salsa recipe on its own, too!
Sidenote: In Spanish, salsa means “sauce,” while salsa fresca means “fresh sauce.” The name can refer to different kinds of fresh, uncooked salsa, although it’s often used for pico de gallo in American Mexican restaurants. Another common variety is salsa roja, which is typically red and often blended, with some versions made from cooked or roasted ingredients. See Types of Salsa below to learn how these popular salsas differ.
Types Of Salsa
Salsa comes in many varieties, but salsa fresca and salsa roja are two common types you’ll come across in Mexican cuisine. The main difference is that salsa fresca uses fresh, uncooked ingredients, while salsa roja is often cooked or roasted before blending.
- Salsa Fresca (Pico De Gallo): Made with fresh, uncooked ingredients, salsa fresca typically contains diced tomatoes, onion, cilantro, lime juice, and chilies. The ingredients are chopped rather than blended, giving the salsa a chunky texture with a bright, tangy taste. My recipe follows this style, using tomatoes, red onion, lime juice, salt, black pepper, and cilantro.
- Salsa Roja: Salsa roja typically combines tomatoes, chilies, onion, garlic, and seasonings. The ingredients may be roasted, charred, or simmered before being blended, creating a smoother salsa with a deeper, sometimes smoky flavor. The taste and heat level vary depending on the ingredients and preparation.
Ingredients You’ll Need
- Tomatoes
- Red onion
- Lime juice
- Cilantro
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Pro Tip #1: Choose Ripe, Firm Tomatoes
I recommend Roma tomatoes because they have meaty flesh and fewer seeds, making the salsa less watery. Vine-ripened tomatoes are another good choice for their juicy texture and rich tomato flavor. Choose ripe tomatoes that still hold their shape when diced.
Pro Tip #2: Use Red Onion
I prefer red onion for its mild sweetness, crisp texture, and color. White or yellow onion works, too. If you don’t like a strong onion flavor, simply reduce the amount of chopped onion to your taste.
Pro Tip #3: Use Fresh Lime Juice
Freshly squeezed lime juice gives fresh tomato salsa its bright, tangy flavor. I recommend fresh limes over bottled juice for the best taste.
How To Make Tomato Salsa
Slice the tomatoes vertically with a sharp knife. Try not to press too hard as you cut, so the tomatoes hold their shape instead of getting squashed.
Cut the tomatoes into uniform cubes. Try to keep the pieces similar in size so the salsa has a consistent, chunky texture.
Transfer the diced tomatoes to a bowl and add the red onion, lime juice, salt, and black pepper. Give everything a gentle toss to coat the tomatoes without breaking them down.
Pro Tip: If you’re sensitive to raw onion, start with less than the recipe calls for. You can always add more after tasting the salsa.
Stir in the chopped cilantro until it’s evenly distributed. Cover the bowl and refrigerate for 30 minutes to 1 hour before serving. This gives the ingredients time to mingle, so the flavors taste more balanced.
Pro Tip: Fresh tomatoes release juice as they sit. If there’s a pool of liquid at the bottom of the bowl, drain a little off before serving if you prefer a less watery salsa.
Frequently Asked Questions
Yes. You can prepare it a few hours ahead and keep it covered in the refrigerator. For the freshest texture, I recommend serving it the same day.
Yes! Finely chopped jalapeño or serrano pepper adds heat. Remove the seeds for a milder result, or leave some in if you like it spicier.
No, you can leave them in. If your tomatoes are particularly juicy and you prefer a thicker consistency, scoop out some of the seeds and watery pulp before dicing.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The tomatoes will soften and release more liquid over time.
This recipe is 21 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Tomato Recipes You Might Like
Tomato Salsa
Ingredients
- 2 tomatoes, about 8.8 oz or 250g
- ¼ small red onion, diced
- 1 tablespoon lime juice
- salt, to taste
- ground black pepper, to taste
- 1 tablespoon chopped cilantro
Instructions
- Slice the tomatoes vertically using a sharp knife. Pro Tip: A sharp knife cuts cleanly through the tomato skin without crushing the flesh, making it easier to cut the tomatoes neatly.
- Cut the tomatoes into uniform cubes.
- Transfer the diced tomatoes to a bowl. Add the diced red onion, lime juice, salt, and pepper. Mix gently to combine.Pro Tip: Mix gently to keep the tomatoes intact and prevent them from becoming mushy, preserving the salsa’s fresh, chunky texture.
- Add the chopped cilantro and mix gently to combine. Cover and refrigerate for 30 minutes to 1 hour before serving.Pro Tip: The tomatoes may release excess liquid as they chill. Drain the excess liquid before serving if you prefer a less watery salsa.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
