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Homemade Salsa Fresca in a bowl with cilantro and onions and tomatoes in it

Classic Salsa Fresca Recipe

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Learn how to make this salsa fresca recipe with ripe Roma tomatoes, onion, jalapeño, cilantro, garlic, and bright lime. This pico de gallo has a chunky texture, comes together quickly, and is perfect to make ahead for taco night, small group, or a simple Mexican dinner at home.
Course Appetizer
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Keyword fresh, healthy, quick, spicy
Prep Time 12 minutes
Chill 1 hour
Total Time 1 hour 12 minutes
Servings 4 cups
Calories 39
Author Gina Dickson

Equipment

Ingredients

  • 4 cups tomatoes Roma, diced fresh
  • 1/3 cup onion sweet, white finely diced
  • 1/2 cup cilantro chopped fresh, leaves and stems
  • 1-2 jalapeño peppers minced (adjust for desired spice level)
  • 2 teaspoons garlic fresh, minced
  • 1/2 teaspoon lime zest
  • 2 tablespoons lime juice fresh, not the green bottle kind
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder

Instructions

  • In a large bowl, combine diced fresh Roma tomatoes, finely diced white onion, chopped fresh cilantro, minced jalapeño peppers and minced fresh garlic.
    4 cups tomatoes, 1/3 cup onion, 1/2 cup cilantro, 1-2 jalapeño peppers, 2 teaspoons garlic
    Salsa Fresca ingredients in a bowl chopped tomatoes zest lines cilantro seasonings onion garlic and jalapenos
  • Zest the lime to get 1/2 teaspoon of zest. Sprinkle over the salsa mixture.
    1/2 teaspoon lime zest
  • Squeeze the lime to get 2 tablespoons of juice over the salsa.
    2 tablespoons lime juice
    A line being squeezed for juice and a zester that has graded lime skin for zest
  • Add, salt, cumin powder, and coriander powder.
    1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder
  • Gently toss all the ingredients together until well combined. Taste and adjust the lime juice and salt according to your preference.
    Fresh homemadeSalsa Fresca with chopped tomatoes onions garlic cilantro and Seasonings in a bowl
  • Let the salsa sit for about 1 hour in the fridge to allow the flavors to blend together and marinate.
  • Stir and taste again to see if you need more salt or heat. Serve and enjoy!

Notes

Storage And Make Ahead
  • You can make this fresh tomato salsa in the morning or the night before, then cover and chill it until serving time. 
  • Before you bring it out, give it a good stir and taste to see if it needs a pinch more salt or lime.
  • For the best flavor and texture, enjoy it within 1 to 2 days, though it will keep in the refrigerator for up to 3 to 4 days in a covered container, knowing the tomatoes will soften and release more liquid over time.
  • If there is a lot of juice on top, gently spoon off a little before serving.

Nutrition

Serving: 0.5cup | Calories: 39kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 301mg | Potassium: 414mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1421IU | Vitamin C: 29mg | Calcium: 28mg | Iron: 1mg
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