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Fresh Salsa (Pico de Gallo) Recipe

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Fresh Salsa, also known as Pico de Gallo, is a vibrant and zesty Mexican condiment made from fresh tomatoes, onions, peppers, cilantro, and lime juice. This quick and easy recipe yields a chunky, flavorful salsa perfect for serving with chips, tacos, or as a topping for your favorite dishes. With a perfect balance of heat and freshness, this salsa can be adjusted according to your spice preference and is great for summer gatherings or everyday snacking.

Ingredients

Fresh Produce

  • 2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed
  • 1/2 medium red onion
  • 2 serrano or 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste)
  • 1/2 cup chopped cilantro
  • Juice of 1 lime

Seasonings

  • Kosher salt and freshly ground black pepper to taste
  • 1 pinch dried oregano (crumble in your fingers before adding), or more to taste
  • 1 pinch ground cumin, or more to taste

Instructions

  1. Prepare the Ingredients: Roughly chop the tomatoes, chile peppers, and onions. Take care when handling the chile peppers to avoid irritation; use gloves or wash your hands thoroughly afterwards and do not touch your eyes for several hours. Set aside some pepper seeds in case you want to increase the heat later.
  2. Make the Salsa: Place all ingredients into the bowl of a food processor equipped with the blade. Pulse only a few times, enough to finely dice the ingredients without turning them into a purée. If you don’t have a food processor, finely dice all the ingredients by hand.
  3. Adjust Seasonings: Transfer the salsa to a serving bowl and add salt and pepper to taste. If the salsa is too spicy, add more chopped tomato. If it lacks heat, add some of the reserved chile seeds or a bit more ground cumin to enhance the flavor.
  4. Let Flavors Meld: Optionally, allow the salsa to sit at room temperature or chilled for up to an hour so the flavors can combine and develop.
  5. Serve: Enjoy the fresh salsa with chips, tortillas, tacos, burritos, tostadas, quesadillas, or alongside pinto or black beans. Refrigerate leftovers and consume within 5 days for best flavor.

Notes

  • Always taste fresh jalapeño or serrano peppers before adding to avoid making the salsa too spicy.
  • Handling chile peppers with gloves or washing hands thoroughly helps prevent skin irritation.
  • If the salsa gets too hot, balance it with additional tomatoes to mellow the spice.
  • This salsa is best eaten fresh but can be refrigerated for up to 5 days.
  • Letting the salsa sit before serving enhances flavor meld.

Find it online: https://cookedbysarah.com/fresh-salsa-pico-de-gallo-recipe/