Fresh Salsa

How To Make Salsa (Pico De Gallo)

Makes: 4 cups | Prep Time: 15 mins

How to make fresh homemade salsa that's as tasty as the restaurant's. This authentic recipe for fresh chopped salsa has just the right amount of tartness, spiciness and well-rounded flavor. It's easy to make, healthy, and makes wonderful use of fresh ripe tomatoes, white onion, jalapeno pepper, cilantro and lime. We use a sweet Spanish onion that when eaten raw, doesn't overpower the beautiful summer tomatoes. Also known as pico de gallo, this popular Mexican condiment has won the world over. It's no wonder salsa is one of our most popular recipes.

Some like it hot, some like it not. If you can handle the heat, by all means, add more jalapeno peppers. Some jalapenos are hotter and have fuller flavors than others. If they are picked too young, they can be very mild, not just in hotness but also in flavor. For a hotter jalapeno with distinct flavor, look for peppers that have reached their full size, are darker green in color and mature with cracks on the skin. Once you dice the jalapeno, try a bit to see how much you can handle before mixing it all into your salsa.

• 4 cups ripe tomatoes, deseeded, diced
• 1/2 cup white Spanish onion, diced
• 1/2 cup cilantro, chopped
• 1 large clove garlic, crushed, finely minced
• 1 jalapeno pepper, finely diced, w/ seeds
• 1 1/2 TBSP lime juice, fresh squeezed
• 1 1/2 - 2 tsp salt

(Need salsa fast? Want to skip all the dicing? Just combine all ingredients in a food processor and pulse. You'll get blended salsa instead of chunky.)

Three large tomatoes makes roughly four cups of diced tomatoes. First, deseed the tomatoes so there won't be so much liquid accumulating at the bottom of your finished salsa. Too much liquid will make your salsa runny and diluted.
Combine all ingredients in a large non-reactive bowl--stainless steel, glass, ceramic, or non-staining plastic. Mix well.
Taste and adjust salt and lime juice to desired flavor. Serve fresh or seal in an airtight container and refrigerate for an hour to allow flavors to meld.
Serve salsa with restaurant-style tortilla chips or use as a condiment. Enjoy!