Fresh chopped tomato salsa, also known as salsa Mexicana or pico de gallo, is the most popular salsa in and outside of Mexico. We love it with chips, quesadillas, or grilled chicken, fish, or steak. The only trick is to use the freshest ingredients and not to hold it for very long, so the flavors remain fresh.
Makes2 cups; Serves 6 as an appetizer with chips
Total Timeunder 15 minutes
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together, game day
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Mealdinner, lunch, snack
Taste and Textureherby, hot & spicy, sweet, tangy
Type of DishCondiments, dip/spread, salsa
- 4 medium ripe tomatoes, cored, seeded, and finely diced
- ¼ red onion minced
- 2 Jalapeno chiles, stemmed, seeded if desired, and minced
- 1 bunch cilantro, leaves only, chopped.
- 2 tablespoons freshly squeezed lime juice
- ¾ teaspoon coarse salt
- Pinch of freshly ground black pepper
Combine all of the ingredients in a bowl. Stir and toss well. Serve immediately, or store in a covered container in the refrigerator no longer than a day.
1997 Mary Sue Milliken and Susan Feniger