Salsa Cruda Pico De Gallo Recipe

Discover the vibrant flavors of Mexico with this authentic Salsa Cruda Pico de Gallo recipe, inspired by the acclaimed cookbook 'Salsa Cooking'! This fresh and zesty salsa is incredibly close to what you'd find in Mexico. Skip the grilled tomatoes – we use fresh, juicy tomatoes for the ultimate burst of flavor. Perfect as a standalone salsa or as the base for recipe #362332 (though we suggest omitting the oil in this version for a lighter, crisper salsa). Katzen agrees! Easily customize the spice level by adjusting the amount of jalapeño seeds. Get ready for a taste of paradise!

Prep Time 20 mins
Cook Time 20 mins
Calories 25.3 kcal
Protein 2g
Rating 4.4 (22 Reviews)
Salsa Cruda Pico De Gallo

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Salsa Cruda Pico De Gallo

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How to Make Salsa Cruda Pico De Gallo

  1. Core 1 lb ripe tomatoes and gently squeeze out excess seeds. Finely chop the tomatoes.
  2. Finely chop 1/2 medium white onion.
  3. Finely chop 1 jalapeño pepper (remove seeds for less heat; leave some in for extra spice).
  4. Roughly chop 1/2 cup of fresh cilantro.
  5. In a medium bowl, combine the chopped tomatoes, onion, jalapeño, and cilantro.
  6. Add 2 tablespoons of lime juice.
  7. Add 1 teaspoon of salt (or to taste).
  8. Gently mix all ingredients together.
  9. Let the salsa sit for at least 15 minutes to allow the flavors to meld.
  10. Taste and adjust seasoning as needed. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

12g

Fat

0g

Carbs

1g