Fresh Tomato Salsa or Pico de Gallo
A few months ago I realized that even when vine ripened tomatoes were over two dollars a pound it was still cheaper to make my own fresh salsa rather than buy it pre-made. Now that the tomatoes in my garden are coming I don’t even have to do the math.
Here’s the thing, it’s easy and as a bonus I know my cilantro comes from a local source so no midnight panic about parasites.
Just chop and mix. Depending on your knife skills, in about five to ten minutes you’ve got fresh salsa.
This is a basic recipe created by reading the ingredient list of my favorite store bought variety. Want it a little smoother? Throw everything in the food processor and give it a few whirls. You can also add more heat, or less. Corn? Sure. Peaches? Heck yeah. But let’s start with the basics. Summer comfort food. Snack food.
Looking for some other recipes to accompany this summer veggies fest?
Fresh Tomato Salsa (Pico de Gallo)
- 2-4 cups fresh chopped tomatoes I used eight small to medium tomatoes from the garden
- 1 cup diced red onion You could use white onion if you prefer
- 1-3 jalapenos or peppers of choice finely chopped (I used one jalapeno and one cherry bomb, adding just a few seeds for heat)
- ½ cup finely chopped cilantro
- 1 teaspoon each kosher salt ground cumin, and chili powder
- fresh lime juice to taste- I usually start with half a lime and then go from there
- apple cider vinegar to taste- I add it by the capful until it tastes right to me usually two to three
- If you are using a food processor or blender you can cut the tomato, onion, and peppers in a rougher cut before adding to the food processor or blender, combine all ingredients and pulse ten to fifteen times or to desired consistency
- If you are cutting by hand just combine everything but the lime juice and vinegar, toss, then add the acids a bit at a time until the salsa is how you like it.
- Allow to rest for about thirty minutes before serving.