Fresh Tomato Salsa
This salsa has become a favorite of ours...I make a batch about once a week! We put it on top of enchiladas, burritos etc. and eat it as a snack with tortilla chips. It's only 12 calories per 1/4 cup serving, so if you're mindful of the chips, it's a super healthy snack! Honestly, I could it eat it right out of the bowl with a spoon :) I love the chunky texture and the super fresh flavors.
While we call this "pico de gallo" in our home, I am aware that it actually is not. Pico de gallo has garlic and jalapenos (or other chillies). For us, we really like the simple flavor combination of tomatoes, onions, cilantro and lime juice. I add garlic to everything else I make and I like it not being in here. But, if you want to add a clove, go for it. If I had access to jalapenos, I would probably add one or two, but it's difficult to find them here, if at all. All that being said, I'll just call it salsa from now on.
It has been my experience that there is such a thing as too much lime juice. Start with a couple squirts from a lime then add more as needed. There should be a citrus flavor, but it shouldn't be sour. Cilantro is another ingredient that people either love or hate. It really is necessary to round out the total flavor of the salsa, but use as little or as much as you like. We love cilantro, so I add a lot. The most important tip I can give you about making fresh salsa, or pice de gallo, is to make sure your tomatoes are firm. I've used some subpar, slightly squishy tomatoes before and it really changes the texture of the salsa, and they usually don't taste as good, either.
Fresh Tomato Salsa
- 6 firm tomatoes, seeds removed, and finely diced
- 1 medium red onion, finely chopped
- 1-2 Tablespoons cilantro (coriander), minced, or to taste (I love cilantro so I use a lot)
- fresh lime juice, to taste (start with a few squirts and add more as needed)
- salt and pepper to taste
Add all the prepared ingredients to a mixing bowl and combine. Adjust cilantro, lime juice, salt and pepper flavors as needed. Serve immediately or chill until ready to serve.
Use the salsa as a condiment or as a dip with tortilla chips.
Store leftovers in an air-tight container in the refrigerator, draining the liquid, if possible. Over time, the liquid will make the tomatoes mushy. The salsa is best if eaten within a couple of days.