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.

• 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
• 1/2-1 jalapeno pepper, finely diced
• 1 TBSP lime juice, fresh squeezed
• 1 1/2 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.)

Combine all ingredients in a large non-reactive bowl--stainless steel, glass, ceramic, or non-staining plastic. Mix well. Some like it hot, some like it not. If you can handle more heat, by all means, use the entire jalapeno instead of half. Otherwise, you can separate the mix and add more pepper to just half, thereby pleasing everyone by offering 2 heat levels. But be sure to label which is which!
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!