This is a fantastic and super simple recipe! I doubled the recipe because I consider salsa to be a food group in and of itself and wanted to have some for a few days. I also doubled the jalapeño as I like more kick. I must disagree with one of the other reviewers in that I found the flavor to be better the second day and still better the day after that! So much so that the next time I make it, I will make it the day before I need it so the flavors can meld overnight.


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White onion.Whenever a recipe calls for an onion but it doesn’t specify what kind, it means to use a yellow onion. In this Pico de Gallo recipe, however, we want a white onion as specified.  White onions are shaper in flavor and boast a more pungent flavor which we want to balance the tomatoes, cilantro and lime.  You can use more or less chopped onion than called for.  My husband likes less onion than the traditional Pico de Gallo recipe, so I will often withhold some chopped onion from a portion and mix more onion in the rest. 
This is the BEST salsa! The Verde is great too. I didn’t habe Serranos so used jalapenos. Salsa wasn’t “right” so sent son to store, added Serranos. Perfection! Note i use both peppers in recipe. When people come in and see tomatillos on counter they get very happy! This recipe had enhanced our lives bc it’s great. Freezes well and i can use non gmo organic ingredients. Thank you.
This is pico de gallo, also called salsa fresca. This is not what most people in the States think of when they think of salsa. The salsa you find at Mexican restaurants and the like is usually a salsa roja, which has very similar ingredients, but is usually pureed and is often made by first roasting the vegetables both to bring out their flavors as well as to get them to the desired texture. Many people make it with canned tomatoes as well, which are also cooked, resulting in the kind of "mouth feel" one expects with this kind of a salsa. In short, the title of this recipe "Mexican Salsa" is very misleading and should really be changed, possibly to "Salsa Fresca" if not just calling it pico de gallo.

One thing though, I have never heard of simmering it. I switch up making mine to where I add all ingredients into a food processor and process until well mixed and chopped and then serve, or I only place the tomatoes and spices in the food processor and process until well chopped and then add the finely chopped onions, jalapenos and cilantro and then mix manually until all is well mixed. This makes for a chunkier salsa, and again I serve immediately.
This is pico de gallo, also called salsa fresca. This is not what most people in the States think of when they think of salsa. The salsa you find at Mexican restaurants and the like is usually a salsa roja, which has very similar ingredients, but is usually pureed and is often made by first roasting the vegetables both to bring out their flavors as well as to get them to the desired texture. Many people make it with canned tomatoes as well, which are also cooked, resulting in the kind of "mouth feel" one expects with this kind of a salsa. In short, the title of this recipe "Mexican Salsa" is very misleading and should really be changed, possibly to "Salsa Fresca" if not just calling it pico de gallo.
This homemade salsa recipe is pretty basic.  There are lots of recipes out there and lots of great recipes.  Why this one is my trusty go to recipe that I have used most of my life, is the combination of being entirely delicious, but yet still so easy to make!  With the use of some fresh ingredients and some canned you are able to trick your mouth into thinking this recipe took 10 hours of hard labor peeling tomatoes to make, when really I was able to whip up a batch of the homemade salsa in as little as 10 minutes!
With its fresh and simple ingredients, this mild and smoky salsa is Sabor Mexicano’s sweetheart. Locally grown tomatoes, roasted chipotle peppers and sea salt are combined to create a perfect balance of savory flavors that complement any dish and please any palette. This salsa is a family favorite, parents and kids always reach for more at every meal!

Let me know how many times you had to slap your hand from eating it ALL! Leave a comment here, find me on Facebook or tag me on Instagram in your main comment at both @veggiesdontbite #veggiesdontbite so I don’t miss it! I respond to all your comments, I’m never ignoring you! And while I respond, I am most likely snacking on this salsa and chips. It’s addicting. But I can stop if I want. Who am I kidding, no I can’t…


As if you needed any more good news, this homemade salsa can be prepared in about 5 minutes at any time of year! In the summer it’s delicious with seasonally ripe tomatoes, peppers, and herbs, but it’s also easy to make in the off-season with a can of tomatoes and canned chilies. Don’t let the weather stop you from enjoying fresh chips and salsa whenever a craving strikes…


By default, this isn’t a very spicy salsa.  I would probably rate it is mild, or possibly medium if you are extra sensitive.  All 3 of my kids have eaten it from the time that they were allowed to start eating chips.  There is a little bit of heat from the ROTEL tomatoes, but it is mellowed by the lime.  You can increase the spiciness of the salsa by adding extra raw jalapeño to it in the first blending step, or by using “Hot” ROTEL tomatoes rather than original. 

Hi Sara! The oil free part is hard, I haven’t found any oil free. But the unsalted and whole grain is pretty much most of the tortilla chips I’ve seen! Many have unsalted versions. For me, as long as they have very few ingredients (corn, lime, oil is the basics) I’m good. We sometimes do unsalted because we don’t eat tons of salt but there are brands with less salt use than others. Cadia makes some great ones!
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