Fresh Tomato Salsa (Pico De Gallo)

Fresh Tomato Salsa (Pico De Gallo)

This salsa made from vine tomatoes, a touch of chilli and fragrant coriander (cilantro) is the perfect taco topper!

I made some beef chilli mince nachos for my husband last night and didn’t have any jarred salsa in the house, so I made my own! It couldn’t be simpler – and with some substitutions (see Recipe Notes below) you can make it with whatever you have in the house.

Really simple and quick to throw together, plus you can adjust the flavours to suit your own palate i.e. make it sharper, spicier or saltier! See Recipe Notes below.

This homemade fresh tomato salsa can be used in my breakfast burrito recipe (recipe coming soon or can be found on my Instagram page), or in my Cajun Prawn Taco recipe. Why not also make my Chunky Guacamole too?

Recipe Notes

Tomatoes: I use large vine tomatoes in this recipe, as I find de-seeded them works best for texture/flavour. I have made it before using cherry and baby plum tomatoes however, and although different, it still tastes great. So use what you have available.

Onions + Spring Onions: I use both for the aesthetic aspect (purple onion and green onion) and also because I love onion. You can use both, one or none at all (if you’re following a low FODMAP diet / don’t eat allium)

Chilli: I’m opting to use de-seeded chilli as it’s my preference over jalapeños. I’ve made it using jalapeños before and it was much spicier, so proceed with caution!

Coriander: fresh is best, and I wouldn’t substitute it for dried

Lime Juice: where possible, always use fresh lime juice (rather than the packaged pre-squeezed). I suggest the juice of 1 lime, and I do like food zingy, so I don’t anticipate you needing more. But I always encourage

Salt: 1 tsp of sea salt may seem substantial, and it is, but it is the PERFECT amount for this

Storage: can be stored in the fridge for up to 5 days. It will lose some of its crunch, but the flavours will marinate together better with time. It’s why I always recommend making a few hours in advance of use.


I only have cherry tomatoes, can I use those? See Tomatoes note in Recipe Notes above.

I don’t have coriander (cilantro), can I substitute it for anything? Rather than substituting, I would just leave it out. Coriander adds to the authentic Mexican flavour, so it would be better to omit than add something else.

Can I add jalapeños? You can, but make sure to strike a balance between the chilli and jalapeños (or leave one out). Chop some up, add and taste before adding more. Otherwise, things can get very spicy very fast!

Can I add garlic? Yep – either finely (mince) chop 1 clove of garlic and steep it in the lime juice for 10 minutes before adding into the mixture or add 1/2 teaspoon garlic puree.

Do I need to add any olive oil? Not necessary for this recipe, but if you have a good quality extra virgin olive oil, then feel free to add a splash.

Fresh Tomato Salsa (Pico De Gallo)

Fresh Tomato Salsa (Pico De Gallo)

An essential item within your homemade taco, much tastier made fresh from home!
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Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 19 kcal


  • 2 large vine tomatoes
  • 2 spring onion
  • ½ red chilli de-seeded
  • 1 lime (juice only)
  • ½ small onion
  • 5 g coriander
  • 1 tsp salt


  • Chop the top off 2 large vine tomatoes (discard), then slice in half
  • Discard the insides (seeds) and then slice into thin matches and then into cubes
  • Finely chop up de-seeded 1/2 red chilli, 2 spring onion, 1/2 small onion and 5 g coriander
  • Add tomatoes into bowl with finely chopped items and add 1 lime (juice only) and 1 tsp salt, mix to combine


Calories: 19kcalCarbohydrates: 4gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 595mgPotassium: 189mgFiber: 1gSugar: 2gVitamin A: 657IUVitamin C: 11mgCalcium: 15mgIron: 0.3mg
Keyword authentic mexican pico de gallo, fresh tomato salsa, homeade salsa recipe, pico de gallo recipe
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