What is one sign of a good taqueria? The salsa, of course! Or I should use the plural and say “salsa-s”. Any decent Mexican dining establishment north of the border, whether a taco truck or full on restaurant will offer a variety of salsas to its patrons—tomatillo salsa verde, red chili salsa, and my favorite, a fresh tomato salsa otherwise knows as Pico de Gallo or Salsa Fresca.
It’s easy to make, you just need chopped up fresh tomatoes, chiles, onions, cilantro, some lime juice, and seasonings. Use it as a dip for tortilla chips or serve it with tostadas, tacos, or my favorite, alongside steak and pinto beans.
Because this particular salsa is made with fresh ingredients, it will last as long as you would expect cut fresh tomatoes to last. It’s best eaten right after you make it, chilled it should last about 5 days or so.
Fresh Tomato Salsa (Pico de Gallo) Recipe
When using fresh chile peppers always taste first before adding! Some peppers are hotter than others and you really can't tell unless you taste them. Just take a very small taste. You'll be able to gauge the heat of the pepper and will be better able to judge how much you need.
Ingredients
- 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed
- 1/2 red onion
- 2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
- Juice of one lime
- 1/2 cup chopped cilantro
- Salt and pepper to taste
- Pinch of dried oregano (crumble in your fingers before adding), more to taste
- Pinch of ground cumin, more to taste
Read More: Fresh Tomato Salsa (Pico de Gallo)
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