Pico de Gallo Fresh Salsa (2024)

So, y’all know that I’m a big believer in making your own condiments. Dips, sauces, dressings…they’re all better (and cheaper) when you make them yourself than when you just pour them out of a bottle.

And that goes double for salsa.

If you’ve never had any salsa but that limp, vaguely reddish stuff that comes in a jar, then you are in for a revelation. Fresh Pico de Gallo is light years better than the packaged stuff. Fresh tomatoes really make a huuuuuge difference here. My Pico de Gallo Fresh Salsa is bursting with zesty, spicy, garden-fresh flavor that the bottled stuff just can’t begin to copy.

And before you start to worry about the prep time, let me reassure you: making this stuff is as fast and easy as chopping the veggies and mixing them in a bowl. It needs to chill for an hour, but you don’t need to watch it. Just go check your e-mail, or play with your kids, or whatever. In an hour, your Pico de Gallo will be ready to serve up with tortilla chips or your favorite Mexican dish.

More recipes we love!

• Copycat Chipotle Queso Dip
• Easy Taco Pasta Salad
• Instant Pot Taco Pasta
• King Ranch Chicken Casserole

Pico de Gallo Fresh Salsa

• 1largecucumber – peeled, seeded, and diced
• 2 tomatoes, chopped
• 1/2 small green bell pepper, diced
• 1/2 small readbell pepper, diced
• 1-3 jalapeno pepper, seeded and finely diced ( think 1 mild, 3 peppers HOT)
• 1 small red onion, diced
• 2 clove garlic, minced
• Juice of 1 large lime (about 2-3 Tablespoons)
• Juice of half a lemon
• 2 Tablespoons, fresh cilantro, diced (if you hate cilantro you can sub in parsley)
• 1/2 teaspoon dried dill weed
• 1 teaspoon salt

1. In a bowl, stir together the cucumbers, tomatoes, bell peppers, jalapeno pepper, onion, garlic, lime& lemon juice, cilantro (or parsley) , dill, and salt. Cover and refrigerate for at least 1-2 hour. Serve with tortilla chips, use as a topped for grilled chicken, fish or my favorite…. on top of my morning eggs!

Post updated October 2020