- Servings 2
- Prep 15 min
- Cooking 25 min
Nutrition Per Serving
Calories: 232.5 kcal Protein: 2.05 g Fat: 21.85 g Saturated Fat: 3 g
Carbohydrates: 11.8 g Dietary Fiber: 2 g Sugars: 5 g Cholesterol: 0 mg
Fresh Tomato Salsa
Fresh Tomato Salsa, with its vibrant flavors and simplicity, appears to be a classic condiment, Pico de Gallo, or Salsa Fresca. No doubt, fresh salsa is a beloved Mexican staple. Salsa is bursting with the brightness of ripe tomatoes, onions, fresh herbs, and the kick of jalapeño peppers. No doubt, this homemade fresh tomato salsa is a delightful companion to tortilla chips or tacos.
Ingredients in Fresh Tomato Salsa
- One minced jalapeno pepper
- Two cloves of minced garlic
- One tbsp. of finely chopped cilantro or dill
- Half of red or white onion, thinly chopped
- Three medium tomatoes chopped into small pieces
- Two tbsp. of freshly squeezed lime juice
- Salt- to taste.
- Three tbsp. of olive oil
Kitchen Tools for Fresh Tomato Salsa
- Chef’s Knife
- Cutting Board
- Colander or Sieve
- Mixing Bowl
- Measuring Spoons
- Citrus Juicer
- Spoon or Spatula
- Airtight Container
- Gloves
- Paper Towels
How to Make Fresh Tomato Salsa
- Wash tomatoes under cold running water, pat dry, and finely chop, removing excess liquid to avoid a watery salsa.
- Wash Jalapeno Pepper, pat dry and mince. If you are sensitive to heat, wear gloves and remove the seeds for a milder salsa. Gauge the pepper’s spiciness by looking for white lines and marks.
- Wash cilantro or dill, pat dry, and finely chop.
- Peel the Onion, finely chop it for a milder taste, and optionally soak it in cold water for about 10 minutes before draining.
- Mince the garlic cloves.
- In a medium mixing bowl, combine the tomatoes, onion, jalapeno, garlic, and your choice of cilantro or dill. Dice all ingredients into small, uniform pieces to ensure an even distribution of flavors for a balanced salsa.
- Drizzle freshly squeezed lime juice and olive oil over the salsa mixture to enhance its vibrant flavor and appearance. Season with salt and pepper, starting with a small amount and adjusting according to taste.
- Allow the salsa to rest for 10-15 minutes to meld the flavors. For optimal taste, cover and refrigerate for at least an hour or at least 30 minutes before serving. This chilling period enhances the flavours.
- Stir the salsa well before serving, making any final adjustments to the seasoning as necessary. Enjoy your fresh tomato salsa with tortilla chips as a topping for grilled meats or alongside your favorite Mexican dishes.
Tips
- Use Ripe, Firm Tomatoes: Look for bright red tomatoes, plump and free from blemishes. Roma or plum tomatoes are often preferred for salsa due to their meaty texture and low moisture content.
- Ensure an even distribution of flavors: dice all the ingredients, including tomatoes, onions, peppers, and cilantro, into small, uniform pieces. This will help create a balanced salsa.
- Adjust the level of spiciness: Remove the seeds and membranes from hot peppers like jalapeños for a milder salsa. Keep in mind, that jalapeno peppers’ heat levels can vary greatly, changing the heat level of the salsa as well. The more white lines and marks you see, the hotter the pepper will likely be. The smoother and shinier the pepper, the younger and therefore, milder it will likely taste
- Lime Juice and Seasoning: Freshly squeezed lime juice adds a bright, tangy flavor to your salsa. Season with salt and pepper to taste, but start with a little and adjust as needed.
- Chill Before Serving: Allow your salsa to chill in the refrigerator for 30 minutes before serving. This helps the flavors meld together and enhances the overall taste.