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Fresh salsa is always better than salsa you buy in a jar and the freshness and flavour is second to none!

What may seem daunting is actually really simple to make and only requires a handful of ingredients. Salsa is not only great with chips, but also on chicken, fish, steak, potatoes, eggs and even toast.

Choose tomatoes that are ripe, brightly in colour and a little tender to the touch.  You can control the heat by either omitting the jalapeno seeds (mild) or leaving a few in (hot).  The authentic Mexican name for this salsa is Pico de Gallo

Pico De Gallo


Basic Tomato Salsa
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  • 1 pound of vine ripened tomatoes (about 4), finely diced
  • 1 jalapeno, seeded and minced (about 2 tablespoons)
  • ½ cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, zest and juiced
  • 2 teaspoons olive oil
  • ½ teaspoon salt


  1. In a bowl, stir together tomatoes, jalapeño, red onion, cilantro, lime zest and juice, olive oil and salt. Let sit for a half hour so flavours can mingle.


Helpful Hints:

  • If you don’t have a sharp knife for cutting tomatoes, use a serrated knife (jagged edge knife) instead.
  • 3-4 green onions can be used instead of a red onion if you’re looking for a salsa with less bite.
  • If you don’t have lime juice, red wine vinegar is a tasty substitute.

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