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Fresh Salsa

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together, game day

Recipe Courseappetizer

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

Ingredients

  • 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

Instructions

  1. 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.

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