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
- 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
- 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.
- 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.