Fresh Tomato Salsa | Pico de Gallo

This fresh tomato salsa, also called pico de gallo or salsa fresca, is a classic Mexican topping or dip primarily made with ripe tomatoes, fresh chiles, and diced onions. 

The first time I made this salsa, I took it to a party with a Mexican food theme and it was clearly the winner in the "salsa wars." 

It's fresh and a little bit spicy, and it is a wonderful light and nutritious condiment or garnish to serve with so many dishes. Serve it over eggs, beans, tacos, and burritos. You can also mix it with mashed avocado to make an amazing guacamole. 

It's also great for making mini chicken tostada appetizers. 

Of course it also makes an amazing dip for tortilla chips, fresh homemade flour tortillas, or crudité. 

Ingredients in this Salsa:

Tomatoes: I prefer Campari or other smaller tomatoes sold on-the-vine, Roma, or even cherry tomatoes. You want the reddest tomatoes you can find. In the summer, when local tomatoes are available at farmer's markets, any ripe red tomato will work. 

Serrano Chiles: You can also use jalapeño chiles, or even poblanos if you want a super mild salsa. 

Garlic: I used three large peeled garlic cloves. 

Onions: Most pico de gallo includes chopped white onions. Instead, I used scallions (both the green and white parts) for a milder onion flavor. 

Cilantro: You will need about 1/3 cup of fresh cilantro leaves. 

Salt: For draining the tomatoes as well as flavor. 

Fresh lime juice. 

What makes pico de gallo special is that, unlike salsas that use roasted chiles, or boiled tomatoes and chiles, all of the ingredients are fresh and uncooked. 

Quick Tip to Make This Salsa:

One of the tricks to bring out the flavor of the tomatoes is to salt and drain them. First, pulse all but one of the tomatoes in a food processor and them place them in a strainer over a bowl. Sprinkle the tomatoes with salt and let them drain, stirring occasionally, for about 30 minutes. 

This recipe makes about two cups of salsa. 

If you can't bear to discard the strained juices, use them for bloody Marys, micheladas, or in a vinaigrette. 

Equipment You May Need:

While you can hand chop all of the ingredients, a food processor makes fast work of chopping the tomatoes, garlic, serranos, and cilantro. I adore my 14-cup Cuisinart, which I've had for 14 years. It still is a work horse. 

Another gadget that I can no longer live without is a garlic peeler tube. It's a silicone tube that you use to roll the garlic cloves in. They magically come out completely peeled. 

Make-ahead and Storage:

You can make this salsa a few days in advance and keep it in the refrigerator. In fact, it is more flavorful if you make it a day in advance. 

To Make Homemade Tortilla Chips:

I served this salsa with homemade tortilla chips. They are super easy to make with store-bought corn tortillas. 

If you'd like to make your own, simply bring about 1/2 inch of oil to about 350 degrees F, cut tortillas into triangles, fry them in batches until crispy, flipping halfway through as they begin to brown, and drain on paper towels. Sprinkle them lightly with salt while they cool. They are sooooo good and will keep well in an airtight containter. 

More Nutrious Snacks from the Sunday Funday Group: 

• Culinary Cam: Adventures in Bliss Balls 
• Sneha's Recipe: Beetroot Tikkis 
• Karen's Kitchen Stories : Fresh Tomato Salsa 
• A Day in the Life on the Farm: Fruit and Nut Bars 
• Our Good Life : Pizza Bites 
• Food Lust People Love: Olive Cream Cheese Stuffed Celery 
• Amy's Cooking Adventures: Peanut Butter Energy Balls (No Bake)

This first Sunday in January, the Sunday Funday group is sharing nutritious snack recipes. 

Fresh Tomato Salsa

Yield: 16

Author: Karen Kerr

Prep time: 15 MinInactive time: 30 MinTotal time: 45 Min

This fresh tomato salsa, also called pico de gallo or salsa fresca, is a classic Mexican topping or dip primarily made with ripe tomatoes, fresh chiles, and diced onions.

Ingredients

• One pound of Campari, Roma, or cherry tomatoes, quartered
• 1/2 teaspoon salt
• 3 garlic cloves, peeled
• 2 serrano chiles, halved and seeds removed (I use a demitasse spoon to remove the seeds)
• 1/3 cup roughly chopped cilantro
• 2 green onions, thinly sliced
• 1 tablespoon fresh lime juice
• Salt to taste

Instructions

1. In the bowl of a food processor, pulse all of the tomatoes except one whole tomato (four quarters) 4 to 6 times to achieve a course puree.
2. Pour the tomatoes into a bowl and stir in the salt.
3. Pour the tomato/salt mixture into a strainer and suspend it over a bowl for about 30 minutes to let the extra water drain out.
4. Meanwhile, add the garlic and chiles into the food processor and pulse until finely chopped. Add the last tomato and the cilantro and pulse 4 to 6 times.
5. Place this mixture and the green onions into a serving bowl and add the rest of the drained tomatoes and stir.
6. Add the lime juice and taste. Add any needed salt if necessary.

Nutrition Facts

Calories

7

Fat (grams)

0 g

Sat. Fat (grams)

0 g

Carbs (grams)

2 g

Fiber (grams)

0 g

Net carbs

1 g

Sugar (grams)

1 g

Protein (grams)

0 g

Cholesterol (grams)

0 mg

https://www.karenskitchenstories.com/2013/04/fresh-tomato-salsa-pico-de-gallo.html

Karen's Kitchen Stories

tomatoes, salsa

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Adapted from Mexican Everyday by Rick Bayless.