Fresh Tomato Salsa or Pico de Gallo

salsa on chip

Fresh salsa or pico de gallo is one of the first things I make when I have fresh garden tomatoes.

Also Read: Do’s and Don’ts of Canning Salsa, Freezer Salsa, Tomato and Corn Salsa

fresh salsa

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.

salsa l

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.

Print Recipe
5 from 2 votes

Fresh Tomato Salsa or Pico de Gallo

Fresh tomato salsa where you’re in control of the ingredients. Will you choose cilantro or parsley? Hot or mild?
Prep : 10 mins

Ingredients

  • 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.

Instructions

  • 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.

Notes

I have used all types of tomatoes for fresh salsa – beefsteaks, heirloom, cherry, indigo, black and yellow tomatoes. They’re all delicious! By taking out the seeds and surrounding liquid, you’ll get great results. Plum or Roma style tomatoes are usually recommended for salsa because they have more flesh and fewer seeds.
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Nutrition Facts (per serving)

Calories: 117kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Sodium: 33mg | Fiber: 7g | Sugar: 13g | Iron: 4mg
Course: preserves, Salad, Side Dish
Cuisine: Mexican
Keyword: fresh herbs, preserves, quick canning, Salsa

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4 Comments

  1. I half-double this recipe and used only 6 habaneros … it was almost un-eatably hot, and I like hot. Likely I should have removed the seeds and certainly would for another batch. Sad to have a whole kettle of salsa with wonderful organic ingredients that I might not be able to save.

    1. Holy habanero! That’s more heat than I would be able to stand. I’ve learned to add peppers gradually and do repeated taste tests to avoid overpowering the recipe. If all else fails, freeze your salsa in ice cube trays then add a cube or two whenever you make chili or spaghetti sauce.

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