Fresh Pico de Gallo

Dollarphotoclub_52696216-1030x613Pico de gallo is a raw salsa.  It is easy to create and you can control the hotness by the amount of jalapeno and seeds you add.

This recipe is best done by hand.  If you put into a food processor just pulse so you don’t pulverize the veggies.  It should be chunky.

I like to add fresh pico to my guacamole and it is an ingredient in our Black Bean Salsa Salad.

This recipe is also found in our book, Wonderfully Well, available on with 150 pages of delicious, quick healthy recipes.

Fresh Pico de Gallo

Fresh salsa, do not cook it! Full of nutrition and flavorful goodness.
Prep Time10 minutes
Total Time10 minutes
Servings: 2 people


  • 1/4 sweet onion such as Valida or walla walla sweet
  • 2 cloves garlic minced
  • 1/2 jalapeno pepper remove seeds and inner membrane (wear gloves)
  • 2 large fresh tomatoes chopped
  • 2 Tablespoons cilantro chopped
  • Juice of 1/2 of a fresh lime
  • celtic sea salt


  • Chop veggies with a knife or individually in a food processor. Should be a small chop, not pulverized.
  • Mix together. Store in a covered glass container in refrigerator for 3-5 days.
  • Use as a dip, add to guacamole, topping for tacos or in Black Bean Salsa Salad or wherever you love it!

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