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Pico de Gallo (Tomato Salsa Fresca)
  • 5-6 roma (plum) tomatos, finely diced
  • 2 red shallots , finely diced
  • 1 tbsp parsley or basil , finely chopped
  • 2-3 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Finely chop the roma tomatos, removing the seeds if you can. Sprinkle salt on tomatoes and toss to coat. Place tomatoes in a colander to drain excess liquid. Allow to sit for 20 minutes if you have the patience to wait that long.
  2. Once tomatoes are finished draining, transfer to a bowl and combine with remaining ingredients.
  3. Serve with your choice of nacho chips. Also excellent on toasted baguette slices with feta cheese, toasted under the broiler. Salsa can last up to 3 days in a tightly sealed container in the fridge.