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Fresh Salsa (Pico de Gallo) Recipe

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4.2 from 12 reviews

This Fresh Salsa, also known as Pico de Gallo, is a vibrant, zesty Mexican condiment made from fresh tomatoes, peppers, onions, and herbs. Lightly pulsed in a food processor or finely diced by hand, it offers a perfect balance of heat, tanginess, and fresh flavors, ideal for serving with chips, tacos, and various Mexican dishes.

Ingredients

Fresh Salsa Ingredients

  • 2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed
  • 1/2 medium red onion
  • 2 serrano peppers or 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste)
  • Juice of 1 lime
  • 1/2 cup chopped cilantro
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 pinch dried oregano (crumbled)
  • 1 pinch ground cumin

Instructions

  1. Prep the ingredients: Roughly chop the tomatoes, chile peppers, and red onion. Handle the peppers with care—use gloves, a plastic bag, or wash your hands thoroughly afterward to avoid irritation. Set aside some pepper seeds in case you want to adjust the heat later.
  2. Make the salsa: Place the chopped tomatoes, peppers, onions, lime juice, cilantro, dried oregano, and ground cumin in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice ingredients without pureeing. Alternatively, finely dice all ingredients by hand.
  3. Adjust the seasonings: Transfer the salsa to a serving bowl. Add kosher salt and freshly ground black pepper to taste. If the salsa is too spicy, add more chopped tomato. If not spicy enough, add some reserved pepper seeds or a bit more ground cumin. Let the salsa sit for about an hour at room temperature or chilled to allow flavors to meld.
  4. Serve: Enjoy your fresh salsa with chips, tortillas, tacos, burritos, tostadas, quesadillas, or beans. Store any leftovers refrigerated for up to 5 days.

Notes

  • Handle chili peppers carefully to avoid skin and eye irritation.
  • The heat of the salsa can be customized by adding or reducing chili seeds and types of peppers used.
  • Letting the salsa sit for an hour enhances the melding of flavors but is optional.
  • Use fresh, ripe tomatoes for the best flavor.
  • Store leftovers in an airtight container in the refrigerator; consume within 5 days for freshness.

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