Home made salsa is so easy and can be a lot cheaper than store bought. This is a fresh salsa or a pico de gallo. I have read that there is a difference between salsa fresca and pico de gallo, but the only consistent difference from all of the definitions I’ve read is salsa fresca is more finely chopped. Since I like minced onion and a fine dice on the tomato I’ll call this one salsa fresca. You can also but this pre-made but making it yourself allows you to control the taste. The recipe below is a guideline, so adjust the amounts to your taste. If you like it hotter, use an additional jalapeno, or try a hotter Serrano, or even hotter habanero pepper.
- 4 beefsteak tomotoes or 8 roma tomatoes
- 1/2 yellow onion (or sweet or red)
- 1 jalapeno pepper (more or less to taste)
- 1 clove garlic
- 1 Tbsp finely chopped cilantro (coriander leaves for those outside the U.S.)
- 1 tsp salt
- 4 or 5 grinds black pepper
- 2 tsp ground cumin (fresh is best)
- 3-4 shakes hot sauce (optional) (I like chipotle tobasco for this)
- juice of 1 lime
- 1 Tbsp red wine vinegar
- Finely dice the tomatoes (Optional: for less "juice" slice the tomatoes in half and use your fingers to de-seed before dicing, I like a juicier salsa so I leave them in)
- Mince the onion
- De-seed (or leave them in for a hotter salsa) and mince the pepper
- Mix everythign in a big bowl
- Add remaining ingredients and place in the refriderator for at least an hour.
- After chilled for an hour adjust the seasoning to taste.