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 Recipe: Tomato Salsa
Also called Pico de Gallo, salsa mexicana, and salsa cruda, this spicy tomato
sauce is ubiquitous in Mexican restaurants. Serve it with tortilla chips, quesadillas,
omelettes, or anything else that needs a bit of
zing.
| Yield |
2 cups |
| Time |
5 minutes |
| Tools |
- Bowl
- Wooden spoon
- Covered container
|
| Ingredients |
- 2 large, very ripe tomatoes, diced
- 2 cloves garlic, minced
- 2-5 T seeded and finely diced hot peppers (chiles, jalapeño, etc.)
- 1 small white onion, diced
- 2-4 T fresh cilantro, chopped
- 1 T lime juice and/or apple cider vinegar
- ½ - 1 t salt
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| Directions |
Mix everything in the bowl, taste, and add more hot peppers, cilantro, and/or salt, as needed. Store in a tightly covered container in the refrigerator.
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| Notes |
The amounts for some of the ingredients are vague because everyone has a different tolerance for heat and cilantro. Personally, I prefer very mild salsa with little or no cilantro. Experiment to see how you like your salsa.
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