Salsa Fresca

It's a cinch to make, our salsa fresca uses a classic combination of fresh tomatoes, white onion, jalapeño, garlic, and cilantro, plus a squeeze of fresh lime juice. Chopping the ingredients by hand is key to the chunky, rustic texture that is part of what sets salsa fresca apart from other salsa recipes. Serve it with tortilla chips as a snack or starter, spoon it onto tacos or nachos, or use it as a topping for grilled steak or fish. For the best flavor, make this salsa in late summer when tomatoes are at their peak.

What Is Salsa Fresca?

Salsa fresca, also known as pico de gallo, is an uncooked, chunky salsa. Unlike other salsas, which can include a wide variety of ingredients like tomatillos, fruits like peaches and mango, and/or fresh or roasted chilies, salsa fresca is nearly always made the same way. In it, you'll find juicy fresh tomatoes, finely chopped white onion, minced chile peppers (usually jalapeño or serrano), and cilantro. It's seasoned with fresh lime juice for brightness, plus a little salt and pepper to round things out.

Buying and Storing Fresh Tomatoes

When shopping for fresh tomatoes, choose ones that are firm but not hard and feel heavy for their size. They should look shiny and not have any large blemishes, cracks, or pale spots. (If buying heirloom tomatoes, ones with small cracks are okay and can easily be trimmed.) The tomatoes should also have a fragrant smell that's floral and green—if the tomato smells like nothing, there's a good chance it won't taste like much either.

Storing

When you get them home, store them stem-side down on the counter where they'll continue to ripen over the next few days. Very ripe, juicy tomatoes can be transferred to the fridge; just let them come to room temperature before using for the best flavor.