- Servings 2
- Prep 15 min
- Cooking 25 min
Fresh Tomato Salsa
Fresh Tomato Salsa, with its vibrant flavors and simplicity, appears to be a classic condiment, Pico de Gallo, or Salsa Fresca. No doubt, fresh salsa is a beloved Mexican staple. Salsa is bursting with the brightness of ripe tomatoes, onions, fresh herbs, and the kick of jalapeño peppers. No doubt, this homemade fresh tomato salsa is a delightful companion to tortilla chips or tacos.
Ingredients Fresh Tomato Salsa
- One minced jalapeno pepper
- Two cloves of minced garlic
- One tbsp. of finely chopped cilantro or dill
- Half of red or white onion, thinly chopped
- Three medium tomatoes chopped into small pieces
- Two tbsp. of freshly squeezed lime juice
- Salt- to taste.
- Three tbsp. of olive oil
Preparation
- Rinse the chopped onion under cold water to remove the sulfur compound.
- In a bowl, gently mix all the ingredients.
Tips
- Use Ripe, Firm Tomatoes: Look for bright red tomatoes, plump and free from blemishes. Roma or plum tomatoes are often preferred for salsa due to their meaty texture and low moisture content.
- Ensure an even distribution of flavors: dice all the ingredients, including tomatoes, onions, peppers, and cilantro, into small, uniform pieces. This will help create a balanced salsa.
- Adjust the level of spiciness: Remove the seeds and membranes from hot peppers like jalapeños for a milder salsa. Keep in mind, that jalapeno peppers’ heat levels can vary greatly, changing the heat level of the salsa as well. The more white lines and marks you see, the hotter the pepper will likely be. The smoother and shinier the pepper, the younger and therefore, milder it will likely taste
- Lime Juice and Seasoning: Freshly squeezed lime juice adds a bright, tangy flavor to your salsa. Season with salt and pepper to taste, but start with a little and adjust as needed.
- Chill Before Serving: Allow your salsa to chill in the refrigerator for 30 minutes before serving. This helps the flavors meld together and enhances the overall taste.