Bright, zesty, and super fresh—this classic Mexican salsa comes together in minutes and lifts everything it touches.
🛒 Ingredients (Serves 4)
- 4 ripe tomatoes, diced (Roma works best)
- ½ small white onion, finely chopped
- 1–2 jalapeños, finely chopped (remove seeds for less heat)
- ¼ cup fresh cilantro, chopped
- 1–2 tablespoons fresh lime juice
- ½ teaspoon salt (or to taste)
- Pinch of black pepper (optional)
👩🍳 Instructions
- Prep
Dice tomatoes, finely chop onion, jalapeño, and cilantro. - Combine
Add everything to a bowl. - Season
Stir in lime juice, salt, and pepper. - Rest (important!)
Let sit 10–20 minutes so flavors meld. - Taste & adjust
Add more lime or salt if needed.
🍽️ Serving Ideas
- With tortilla chips
- On tacos, burritos, or quesadillas
- Spoon over grilled chicken, fish, or steak
- Add to salads or rice bowls
🧮 WW Points Estimate
- 0–1 points per serving ✔️ (naturally low)
🔄 Flavor Variations
- Milder: Use less jalapeño or swap for bell pepper
- Spicier: Add serrano chili or extra jalapeño
- Garlic twist: Add 1 small minced garlic clove
- Sweet balance: Add a pinch of sugar
❓ FAQs
Why is my pico watery?
- Tomatoes release juice
👉 Remove seeds or drain slightly before mixing
How long does it last?
- Best within 24 hours, up to 2 days refrigerated
Can I make it ahead?
Yes 👍 but add salt just before serving for best texture
What tomatoes are best?
- Roma (firm, less watery) are ideal
💡 Pro Tips
- Use fresh lime juice (not bottled)
- Chop ingredients evenly for best texture
- Add avocado for a quick guacamole-style twist