Bring the flavors of Mexico by making this staple condiment, Pico De Gallo aka fresh salsa or salsa fresca. No matter what you call it nothing beats the cool and tangy flavors of fresh salsa. This is the type of salsa many Mexican restaurants serve and let's face it if the salsa ain't good we are not coming back!
Whether it's the afternoon or late night, chips & salsa are one of my favorite go-to snack items to munch on. Although I have plenty of store bought salsa in my pantry, the homemade kind is definitely my first choice. And the best part is that it's super easy to make! But before we get into the ingredients and method, let's go over some really quick basics:
Which kind of tomatoes are best?
A nice hearty tomato such as roma, beefsteak or hothouse are probably your best bet. But really any tomato variety will do. While most recipes will instruct you to remove the seeds, I prefer to keep them--this is a matter of preference of course. I prefer to keep the seeds in as it continues to marinate the ingredients which makes for a more robust taste. I also use the pool of salsa water in my Turkey Taco Meat (Recipe Coming Soon) and Bloody Mary's (Also coming soon), so I never waste a drop!
Red, White or Yellow Onion, which is best?
Once again this is a matter of preference. Most Mexican restaurants I have been to use white onions which have a sharper flavor than red or yellow. I however use red because that is the variety of onion I have regularly stored in my fridge. But you can't go wrong with either of these three.
Jalapenos--Should I seed them?
This answer is quite simple-It all depends on how hot you want your salsa to be. For mild salsa, remove all the seeds. For medium salsa I would remove half the seeds and keep the other half. And for our heat seekers, leave them all in and GOOD LUCK!
Note: No two jalapenos have the same amount of heat so be cautious when seeding. Wear gloves if you are sensitive and wash your hands right away. And never, ever rub your eyes after cutting them. Believe me I learned the hard way!
Ingredients:
2 Cups of Tomatoes (Roma, Beefsteak or Hothouse) - Quartered
1/2 Cup of Onions (Red, Yellow or White) - Quartered
1 - 2 Jalapenos or Serrano Peppers
2-3 cloves of Garlic
1/4 - 1/2 Cup of Cilantro
1 Teaspoon of Ground Cumin
Juice of half a lime
Salt & Pepper to taste
Method:
Add quartered tomatoes, onions, jalapenos, garlic, cilantro, cumin, and lime juice into a food processor. Pulse for 2-3 seconds at a time until desired consistency. Place salsa in a bowl and adjust seasoning (salt & pepper) to taste. You can also adjust cumin and lime juice if you want to give your salsa a little extra punch! Chill for about 1 hr to allow the flavors to marinate. Serve with your favorite Mexican inspired meal like tacos, nachos, burritos and more!
Tee Tip: As with most cut produce the time is ticking. Fresh salsa will last 2-4 days when stored chilled in an airtight container.
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