Description
A bright, chunky tomato salsa made entirely from raw ingredients, known in Mexico as salsa fresca or pico de gallo. This is the foundational fresh salsa that belongs on tacos, with chips, over grilled fish, or alongside scrambled eggs. Learning to balance acid, heat, and salt here teaches flavor principles that apply across all cooking.
Ingredients
Units
- 4 medium ripe Roma tomatoes, finely diced
- 1/2 medium white onion, finely diced
- 1 jalapeno pepper, seeded and minced
- 1/3 cup fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 small clove garlic, minced
- 1/2 teaspoon fine sea salt
- Pinch of ground cumin (optional)
Instructions
- Dice the tomatoes, removing the core and excess seeds. Place in a medium bowl.
- Add the finely diced white onion. For a milder flavor, rinse the diced onion briefly under cold water and pat dry before adding.
- Seed the jalapeno by cutting it in half lengthwise and scraping out the seeds and white ribs with a spoon. Mince finely and add to the bowl. For more heat, leave some seeds in.
- Add the chopped cilantro, lime juice, minced garlic, salt, and cumin if using. Stir everything together gently.
- Taste and adjust seasoning — it may need more salt, lime juice, or jalapeno. The flavors will meld and improve after 15-30 minutes of resting.
- Let the salsa sit at room temperature for at least 15 minutes before serving to allow the flavors to come together.
Notes
- Roma tomatoes work best because they have less liquid and more flesh than other varieties.
- For best flavor, use the salsa within a few hours. It keeps refrigerated for up to 2 days but will get watery.
- Adjust heat by controlling the jalapeno seeds — the seeds and white membranes hold most of the capsaicin.
- If your tomatoes are not perfectly ripe, a tiny pinch of sugar can help balance the acidity.
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 10
- Fat: 0 g
- Carbohydrates: 2 g
- Protein: 1 g