Also called Salsa Cruda, Salsa Fresca or Pico de Gallo. No matter what you call it, it’s a great addition to any Mexican meal.

Serves: 6–8


  • 2¼ pounds of tomatoes, diced (5 tomatoes)
  • ¼ cup chopped green onion
  • 1 tablespoon fresh lemon or lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove fresh garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt, or to taste


To spice up your salsa, add any of the following:

  • 1–2 tablespoons fresh or bottled jalapeno peppers
  • 1 teaspoon to 1 tablespoon fresh Anaheim chili peppers, diced fine
  • ½ teaspoon red chili pepper flakes


Mix all ingredients. Chill for an hour. Serve and enjoy.