Fresh, Tasty Salsa for Summertime Snacking
A good, fresh-tasting salsa can brighten up the table just about any time, whether you're snacking on chips or looking for a garnish to brighten up your plate of chicken or fish. One of the simplest types is pico de gallo, an uncooked salsa that's stripped down to just a handful of basic ingredients. This homemade pico de gallo recipe skips the frills – it's one of those "don't overthink it" recipes that's best when kept simple – and it sticks to the traditional version's ripe, fresh summertime flavors.
Total Time: 10 minutes | Prep Time: 10 minutes | Serves: 4 to 6
- 1 medium yellow or white onion, diced
- 1 pound really fresh tomatoes (1 to 3 tomatoes, depending on size)
- 1 medium jalapeno
- 1/4 to 1/3 cup chopped cilantro
- 1/2 teaspoon kosher salt, or more to taste
- 1 lime
- In a fine-mesh strainer, rinse the diced onion under cold running water and then drain it well. This mellows its "bite," and helps it play nicely with the other ingredients.
- Core the tomatoes, then cut them in half and squeeze out their jelly and seeds. Discard the jelly or save it for another recipe, then dice the tomatoes. Transfer the tomatoes to a mixing bowl.
- Using disposable gloves, mince the jalapeno finely. If you want to tone down the heat a little, split it first, and remove the seeds and membranes.
- Add the drained onion, minced jalapeno and chopped cilantro to the bowl with the tomatoes. Sprinkle with the salt. Cut the lime in half and squeeze its juice into the bowl, then toss to combine the ingredients. Taste, and adjust with extra salt if needed.
- Serve immediately as a dip or garnish, or cover and refrigerate for up to a day. If you're serving the salsa later, stir it before serving, and drain any excess liquid.
Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.