Pico de Gallo, also referred to as “Salsa Fresca” and/or “Salsa Cruda” is the type of fresh salsa commonly used in Mexican cuisine. Traditional Pico de Gallo is created from chopped tomato, chopped onion, serrano peppers, salt, lime juice, and fresh cilantro. This version is made using Sunchocola Cherry Tomatoes, purple onion, jalapeno peppers, lemon, and parsley. It is easy to slightly modify this recipe depending what you have on hand, and whether you like your Pico de Gallo spicy or not (you can always swap hot peppers for bell peppers or sweet peppers). Pairs well with corn chips, tacos, quesadillas, and salads. Enjoy!
1 Pint Sunchocola Cherry Tomatoes, Diced (*You can easy adjust depending on what tomatoes you have on hand)
2 Jalapenos, Diced (*Adjust or omit as needed)
1/2 Small Purple Onion, Diced
1/2 Lemon, Juiced
1/4 Cup Parsley, Chopped (*Adjust or omit as needed)
*You can also add salt, pepper, etc. if desired
Pico de Gallo
- Dice tomatoes, onion, and peppers.
- Combine with lemon juice and parsley, stirring to mix everything together.
- Add extra herbs, seasonings, etc. if desired.
- Serve immediately with tortilla chips, tacos, etc.
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Manager at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.