Fresh salsa or pico de gallo is one of the first things I make when I have fresh garden tomatoes.
Whether you’re getting tomatoes from the garden, a neighbour or a local market, be sure to try this tasty snack with this season’s star.
The great thing about making your own salsa is that you control how hot it is and whether to use cilantro or parsley. We opted for medium heat and cilantro – a combination I assumed would rule out the kids and leave more salsa for hubby and me. I was wrong, nine year old Melanie got in there and ate half the bowl! Guess I’ll be making more next time.
Fresh Tomato Salsa or Pico de Gallo
- 6-7 plum or Roma style tomatoes other varieties work as well see note below
- 1/2 onion
- 1/2 green yellow, or orange sweet pepper
- 1/2 to 2 cayenne or jalapeno peppers
- 2 cloves garlic
- 3 tbsp chopped cilantro or parsley
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- salt and pepper to taste.
- Wash tomatoes.
- Slice tomatoes in half and remove seeds to limit the amount of liquid in your salsa.
- Dice tomatoes and toss in bowl.
- Chop onion, sweet peppers and hot peppers into small pieces and add to tomatoes.
- Mince garlic, add to tomatoes and combine all ingredients.
- Add cilantro/parsley, lime juice, cumin, coriander, salt and pepper.
- Mix well.
- Taste and adjust seasoning.
- Enjoy immediately. Remaining salsa can be covered and stored in the refrigerator. Drain any liquid that accumulates.
Nutrition Facts (per serving)
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