Cilantro Salsa Recipe (Pico De Gallo)
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Try this delicious cilantro salsa, made at home in minutes.
I’m getting a little adventurous in the kitchen these days. Trying things I’ve never made before. It’s a lot of fun. Especially when you end up with a really fantastic recipe. Case in point: Cilantro Salsa. Also known as Pico de Gallo.
I went to the farmer’s market this morning and just started shopping for whatever looked fabulous.
As I shopped, I realized I was buying ingredients for salsa. Even though I’ve never made it before, I was definitely feeling up to the challenge. So I bought the rest of what I needed, went home, and got to work in the kitchen.
If you are a cilantro fan, this is definitely the salsa for you! Nobody at the dinner table could stop eating it. It was amazing! And it was gone before anyone could blink.
More Homemade Salsa Recipes
Cilantro Salsa Recipe Card
Cilantro Salsa
Ingredients
- 6 medium tomatoes
- 2 large cloves garlic
- 1 medium jalapeño (choose the type & amount based on how spicy you like your salsa)
- ½ cup fresh cilantro (chopped)
- ½ medium red onion
Instructions
- Chop all your ingredients. Be sure you chop them well. The finer you chop everything, the better texture your salsa will have.
- Mix in a bowl and serve.
Notes
Nutrition
I love cilantro! In Mexico we call this pico de gallo only that it also has avocado on it. Mixing this with shrimp or ceviche its amazing. Love your website, I will be checking your recipes now that I have started eating clean 🙂
Try adding avocados and shrimp, it is wonderful!
Sorry didn’t see someone had suggested that already but another thing you might like to add that is very tasty is pieces of Mango.
This sounds wonderful! What kind of pepper did you use? Bell? Jalapeño?
Shawna – Jalapeno.
I make this all the time & it is Pico De Gallo. However, I squeeze a couple of fresh limes into it, add finely chopped jalepeno peppers & add a bit of salt as it really makes the flavour pop! I use only green peppers 1 large or 2 small to about 5 ripe, but firm tomatoes). You can also add diced cucumber into, but make sure you eat it quickly cause cucs spoil fast. Soooo good with guacamole tacos!!!! ENJOY!
Tammy – Sounds wonderful! 🙂
I just recently started eating clean and I’m finding your blog and recipes to be so helpful! This salsa sounds amazing! Could it be made in larger batches and frozen?
Cristy – I don’t recommend it, no. Fresh salsa can be very temperamental.
just tried this via pinterest, and I won’t be buying canned salsa ever again!! mine doesn’t look as pretty- I used my chopper on everything, and smaller quantities. it is AMAZING!! thanks for sharing this 🙂
Stacey – Awesome! So glad you enjoyed it! 🙂
im addicted to salsa. thank you
Denise – My pleasure!
I like to do with with shrimp, avocado, diced black olives, lime juice and clamato and it is DELISHHHH 🙂
Caroline – Sounds wonderful!!
Have you tried to freeze this? It looks amazing! I’m preparing my meals for next month when we have a new addition to our family and will be to busy/tired to cook lol.
Shan – I don’t recommend it. The tomatoes will get mushy.
I love making this salsa, but squeeze some lime over it!!
Katie – Sounds good! 🙂
This salsa dish is too pretty to eat…. yummy!
Hardin – Haha! Ya, but it’s tasty too! 😀
I have been making salsa fresco for quite a while. I typically don’t add red onion, but green onions. People tend to like the flavor of the garlic more than onion. But whenever I make this. People just love it.
If you can’t find a jalapeño pepper, you can add a can of rotel for the spice. I like to use my food processor for the garlic, cilantro, half of the tomatoes and pepper, giving it a slightly runny, but mostly chunky texture. It makes a bit more this way as well. And who wants to chop for a half hour straight!? Not me!
Angelina – Sounds yummy!
Salsa fresca! Oops
Made this tonight and my husband loves it! 🙂
Stephanie – Fantastic!! 😀
LIME…gotta have lime juice 🙂
Deb – Sure! That would be yummy! 🙂
What if I were to add shrimp and crab and lime and lemon juice, what other liquids would you recommend for me to make your cilantro salsa into the wonderful campechana that I used to get at Goode’s Seafood in Houston. Would be great since I left Houston 17 years ago.
Ken – I would have to say a little tomato juice or sauce. Which one you use would dictate how thick the sauce is. I may have to come up with my own recipe for that. Sounds so good right now!