Salsa Fresca


3–4 medium or large tomatoes
1–2 bell peppers
½ onion
1 bunch cilantro
2 limes
Salt & Pepper

Time: 15 minutes

Also called pico de gallo or “beak of the rooster” because people ate it by pinching it with their thumb and index finger.


  1. Cut the tomatoes into small cubes.
  2. Remove the top of the bell pepper and scoop out the seedy parts. Cut into small squares.
  3. Dice the onion.
  4. Cut off the woody stems of the cilantro and roughly chop them (or pick the cilantro leaves by hand).
  5. Mix it all in a bowl and squeeze 1 lime worth of juice in, add another if needed.
  6. Add salt and pepper to taste.
  7. Eat it with tortillas, chips, toast, or go all out and make sweet potato tacos and top them with the salsa fresca!