Homemade pico de gallo is the best! Chopped fresh tomatoes, chile peppers, red onion, cilantro, and lime are meant to be consumed fresh—it’s called salsa fresca, for a reason.
What is one sign of a good taqueria? The salsa, of course!
Or I should use the plural and say “salsas?” Any decent Mexican dining establishment north of the border, whether a taco truck or full-on restaurant, will offer a variety of salsas to its patrons—tomatillo salsa verde, red chili salsa, and my favorite, a fresh tomato salsa otherwise knows as Pico de Gallo or Salsa Fresca.
This homemade salsa recipe is easy to make. You just need chopped up fresh tomatoes, chiles, onions, cilantro, some lime juice, and seasonings.
Note that because this particular salsa recipe is made with fresh ingredients, it will last as long as you would expect cut fresh tomatoes to last. It’s best eaten right after you make it. Chilled, the salsa should last about 5 days or so.
BEST TOMATOES FOR PICO DE GALLO
Fresh tomato salsa is ideally made with firm, fleshy tomatoes. You can of course make the salsa with any kind of tomato, but the firm ones like Romas or hothouse tomatoes will hold up the best.
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