Fresh Pico de Gallo Prepared with Salsa Fresca Olive Oil Blend

Fresh tomatoes, crisp red onion, jalapeño, cilantro, and lime make this pico taste vivid and garden-fresh, and Salsa Fresca Infused Olive Oil Blend layers in real herb-and-vegetable flavor that makes the whole bowl feel extra bright and ready for chips, tacos, or anything coming off the grill.

Garden Infuzions

Fresh Pico de Gallo Prepared with Salsa Fresca Olive Oil Blend

Bright tomatoes, crisp onion, jalapeño, cilantro, and lime come together with Salsa Fresca Infused Olive Oil Blend for a fresh pico de gallo that tastes lively, clean, and ready for chips, tacos, or grilled favorites.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 people

Course: Appetizers, Side Dishes, Snacks

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 medium ripe tomatoes seeded and diced
• 1/2 small red onion finely diced
• 1 jalapeño seeded and finely minced
• 1/2 cup fresh cilantro chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons Salsa Fresca Infused Olive Oil Blend
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 small garlic clove finely grated
• 1 tablespoon diced red bell pepper

Equipment

• 1 Cutting board For chopping the vegetables
• 1 Chef’s knife For dicing and mincing
• 1 Medium mixing bowl For combining the salsa
• 1 set Measuring spoons For the oil, lime juice, and seasonings
• 1 Spoon For folding and serving

Method

 

Instructions

1. 1. Dice the tomatoes, red onion, and red bell pepper into small, even pieces and add them to a medium bowl.
2. 2. Stir in the jalapeño, cilantro, garlic, lime juice, Salsa Fresca Infused Olive Oil Blend, salt, and black pepper.
3. 3. Fold everything together gently so the tomatoes stay chunky and the dressing coats the vegetables evenly.
4. 4. Taste and adjust with a little more salt or lime juice if needed.
5. 5. Let the pico rest for 10 to 15 minutes before serving so the flavors meld.
6. 6. Serve chilled or at cool room temperature with chips, tacos, grilled vegetables, or rice bowls.

Notes

For the freshest texture, use ripe but firm tomatoes and make this close to serving time. If you want a milder bowl, remove the jalapeño seeds before mincing. The Salsa Fresca Infused Olive Oil Blend adds a layered herb-and-vegetable finish that works especially well with chips and tacos.

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Recipe Tips

• Dice the tomatoes, onion, and jalapeño into small, even pieces so every scoop has balanced texture.
• Let the salsa sit for 10 to 15 minutes before serving so the flavors can settle together.
• If your tomatoes are especially juicy, spoon off a little liquid before serving to keep the pico lively and scoopable.

Serving Suggestions

• Spoon over tortilla chips for an easy appetizer.
• Serve alongside tacos, burritos, or quesadillas for a fresh finish.
• Add a spoonful over grilled vegetables, fish tacos, or rice bowls for a bright topping.

Storage

• Store covered in the refrigerator for up to 2 days.
• Stir before serving if the juices settle at the bottom.
• For the best texture, make it the same day you plan to serve it.

Variations

• Add diced avocado right before serving for a softer, richer spoonful.
• Swap some of the cilantro for chopped parsley if you want a milder green finish.
• Use serrano pepper instead of jalapeño for a sharper heat.

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