My earliest food memories involve salsa in every form. Hot, not-so-hot, chunky, cooked, raw, you name it - if it could be made we ate it. This version, usually called pico de gallo or salsa fresca, is a raw salsa made from ripe tomatoes, onions, garlic, jalapenos, lots of freshly chopped cilantro, a squeeze of lime juice and a dash of salt. It is a versatile condiment, one I'm pretty sure I've eaten on just about every food imaginable over my lifetime. Nothing is as good as scooping a freshly fried and salted corn chip into pico de gallo, but this salsa isn't just for snacking. I kick up the garlic and use it over grilled fish, sprinkle it over kabobs, tuck it inside tacos made with sizzling fajitas, and it's a fantastic filling for the hollowed out half of an avocado.
Recipe courtesy of Matt Armendariz
Basic Salsa Fresca


  • 2 cups chopped and seeded tomatoes
  • 4 cloves garlic, finely chopped
  • 1/2 to 1 white onion, chopped (amount depends on your personal preference)
  • 1-2 jalapenos, finely chopped, seeds are just fine!
  • A pinch of sea salt to taste
  • A tiny pinch of cumin, optional
  • 1/4 cup chopped cilantro, loosely packed


Combine all ingredients into a large bowl. If not enjoying immediately, cover and refrigerate.

Cook's Note

Giving the salsa an hour or two to develop its flavors always helps!

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