The trick here is to make it with the sort of produce a real Mexican would use— Bright red, ripe tomatoes that have never seen the inside of a refrigerator, crisp sweet white onion, fresh cilantro, and fresh lime juice.
This salsa is so popular it goes by several names besides Salsa fresca, including salsa mexicana and pico de gallo. Its easy to see why it turns up at every self-respecting Mexican cookout
Serves : 6 – 8
- 3 medium ripe tomatoes seeded.
- ½ medium onion
- 2 to 4 serrano or jalapeño chilies, seeded and minced (for a spicier salsa leave the seeds in)
- 1 clove garlic, minced
- ¼ cup finely chopped fresh cilantro
- 3 tablespoons fresh lime juice, to taste
- ½ teaspoon coarse salt (kosher or sea), or more to taste
- Cut the tomatoes and onion into the finest dice you have patience for.
2. Transfer the tomatoes and onion to a bowl.
3. Add the chilies, garlic, cilantro, lime juice, and salt to the tomato mixture and gently stir to mix.
4. Correct the seasoning, adding salt or lime juice; the salsa should be highly seasoned.
The best bit of this salsa lies in its freshness. Serve it within 1 to 2 hours of making. Makes 2 ¾ cups.
Top Tip !
Spoon this salsa over any type of grilled seafood, poultry, or meat. Serve it with tacos and fajitas. Use it as a dip for chips or as a sauce for grilled fish or mussels or mix it with scrambled eggs.