This vibrant salsa looks like a fresh tomato–onion–cilantro salsa/pico de gallo, with a juicy, chunky texture and plenty of herbs and peppers. The recipe below is designed to closely match the appearance in your photo.
Ingredients
Makes: about 4–5 cups
Prep time: 20–25 minutes
Chilling: 15–30 minutes
Difficulty: Easy
Main ingredients
6 medium ripe tomatoes, finely diced
1 medium red onion, finely diced
1–2 jalapeños, finely chopped
½ cup fresh cilantro, chopped
3 garlic cloves, finely minced
1 small green bell pepper, finely diced
1 small red bell pepper, finely diced
¼ cup fresh lime juice
1–2 tbsp olive oil, optional
1 tsp salt, or to taste
½ tsp ground cumin
¼ tsp black pepper
½ tsp chili flakes, optional
1–2 tsp honey or sugar, optional, if the tomatoes are very acidic
Optional ingredients for the texture in the photo
2 tbsp finely chopped spring/green onion
2 tbsp finely chopped parsley
1 small avocado, diced
1–2 tbsp finely chopped mint
1 tbsp finely chopped pickled jalapeño
USDA’s fresh-salsa recipes similarly combine tomatoes, onion, cilantro, jalapeño and lime juice, with refrigeration recommended after preparation.
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MyPlate
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Step-by-Step Method
1. Prepare the tomatoes
Wash the tomatoes under cold running water and remove the stems. Cut them into small pieces.
For less watery salsa, scoop out some of the seeds and excess tomato pulp before chopping.
2. Chop the vegetables
Finely dice the red onion, bell pepper, jalapeño and spring onion.
For a milder salsa, remove the jalapeño seeds and inner membranes.
3. Make the herb mixture
Add cilantro, garlic, cumin, black pepper and chili flakes to a large mixing bowl.
4. Combine
Add the chopped tomatoes, onions and peppers.
Pour in the lime juice and optional olive oil. Add salt gradually and gently toss everything together.
5. Let the flavors develop
Cover and refrigerate for 15–30 minutes.
This short resting period lets the lime, herbs, onion and chili flavors blend without turning the tomatoes completely soft.
6. Final adjustment
Taste before serving.
Too acidic → add a tiny amount of honey/sugar.
Too spicy → add more tomato and bell pepper.
Too bland → add salt and lime.
Too watery → drain a little liquid.
Not spicy enough → add fresh jalapeño or serrano.
Nut Information
This recipe is naturally nut-free.
Peanuts: none
Tree nuts: none
Almonds/cashews/walnuts: none
Sesame: none
Dairy: none
Egg: none
Gluten: none
Soy: none
Allergen note: If serving someone with a serious allergy, check packaged ingredients such as bottled lime juice, spices, chili sauce or tortilla chips for cross-contact information.
Nutrition — Approximate
Per ½ cup, depending on the exact quantities and whether olive oil is used:
Calories: ~30–50
Carbohydrates: ~6–8 g
Fiber: ~1–2 g
Protein: ~1–2 g
Fat: ~0–2 g
Sodium: primarily dependent on added salt
For comparison, USDA’s fresh pico de gallo recipe provides 26 calories per ½-cup serving.
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MyPlate
How to Serve
Serve chilled or close to room temperature with:
Tortilla chips
Tacos
Burritos
Quesadillas
Grilled chicken
Grilled fish
Steak
Rice and beans
Baked potatoes
Nachos
Scrambled eggs
Make it restaurant-style
For deeper flavor, char one tomato, half the onion and one jalapeño in a dry skillet until lightly blistered. Cool, chop and mix them with the fresh ingredients.
Storage & Food Safety
Because this is a fresh, uncooked salsa, keep it refrigerated in a covered container. USDA’s fresh pico de gallo guidance recommends refrigeration and using it within 3 days.
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MyPlate
Keep your refrigerator at 40°F/4.4°C or below, and refrigerate freshly cut produce promptly.
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Ask USDA
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Important: This recipe is intended to be eaten fresh—not home-canned. Do not simply put homemade salsa into jars and rely on the jars sealing; safe canning requires a tested formulation and processing method.
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Nation Institute of Food and Agriculture
Recipe Q&A
Q: Can I make this salsa ahead of time?
Yes. Making it a few hours ahead can improve the flavor. For best texture, serve within 1–2 days.
Q: How do I make it less watery?
Use firm tomatoes, remove some seeds/pulp, and drain excess liquid before serving.
Q: Can I use lemon instead of lime?
Yes for a fresh-eating recipe. Lime gives a more traditional salsa flavor.
Q: Can I use canned tomatoes?
Yes, although fresh tomatoes will give the closest texture to the pictured salsa.
Q: How can I make it hotter?
Add serrano, extra jalapeño or a little habanero. Add gradually—the heat can become surprisingly strong.
Q: Is this salsa vegan?
Yes, provided all optional packaged ingredients are vegan.
Q: Is it keto-friendly?
Generally yes in moderate portions; tomatoes and onions contribute some carbohydrates.
Q: Can I freeze it?
You can, but the texture will suffer because tomatoes release water after thawing. For the best result, make it fresh.