Basic Mexican Salsa
Published by Workman
This fresh, lively salsa is Mexican cuisine at its best. Make it with the sort of produce a Mexican would use—shockingly red, ripe tomatoes that have never seen the inside of a refrigerator, crisp sweet white onion, fresh cilantro, and fresh lime juice—and you’ll understand why it turns up at every self-respecting Mexican cookout. So popular is this salsa, it goes by several names besides salsa fresca, including salsa mexicana and pico de gallo.
Make Ahead RecipeYes
Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Halal, Kosher, Lactose-free, Low Carb, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Taste and TextureGarlicky, Herby, Hot & Spicy, Savory, Tangy, Tart
Type of DishDip/spread, Salsa, Sauces
- 3 medium ripe tomatoes, seeded
- ½ medium onion
- 2 to 4 serrano or jalapeño chilies, seeded and minced (for a spicier salsa leave the seeds in)
- 1 clove garlic, minced
- ¼ cup finely chopped fresh cilantro
- 3 tablespoons fresh lime juice, or more to taste
- ½ teaspoon coarse salt (kosher or sea), or more to taste
Cut the tomatoes and onion into the finest dice you have patience for. Transfer the tomatoes and onion to a bowl. Add the chilies, garlic, cilantro, lime juice, and salt the tomato mixture and gently stir to mix. Correct the seasoning, adding salt or lime juice; the salsa should be highly seasoned. The virtue of this salsa lies in its freshness. Serve it within 1 to 2 hours of making.
Spoon this salsa over any type of grilled seafood, poultry, or meat. Serve it with tacos and fajitas. Use it as a dip for chips or as a sauce for grilled fish or mussels or mix it with scrambled eggs.
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2000 Steven Raichlen