Basic Salsa Fresca (Pico de Gallo)


2 chopped red tomatoes, core removed
1 large white or yellow onion
3 cloves garlic
4 serrano or jalapeño chiles, seeds included
1/4 cup chopped cilantro1
Juice of 1 lime
1 teaspoon salt
Black pepper to taste
1 tsp sugar (if needed)


Combine all the ingredients in a bowl and let it rest at room temperature for 30 minutes. Taste and add more salt or pepper if needed. Best served at room temperature, not chilled. Do not cook.

Store the leftovers in a tightly sealed container in the fridge. It should last about a week.

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