Fresh Tomato Salsa
Fresh Tomato Salsa ~ light, spicy fresh tomato salsa with a hint of lime and no cooking involved. Also called pico de gallo ~ it’s a delicious appetizer with tortilla chips or topping your favorite Mexican dish.
We planted our garden again this spring and watered and fertilized all the plants; probably watering more this year than I can ever remember because of the stretches of 90+ temps.
We lovingly cared for these little sprouts like they were our children, anxiously waiting for the first sign there would be a harvest and watching as some of the tomato plants grew as tall as me. Don’t be too impressed ~ I’m only 5’2″.
Our reward for all this tending is lots of tomatoes. I’m talking Lots.Of.Tomatoes. We’ve eaten them in pasta salad, sliced on BLT’s and even a goat cheese-tomato appetizer. Some have a future in marinara but for now, our favorite is this Fresh Tomato Salsa with a basket of tortilla chips and a couple of margaritas.
My husband and I have been making Fresh Tomato Salsa (some call it Pico DeGallo) for more than 20 years. Knowing how much I love it, he brought a recipe home from a business trip to the west coast a long time ago and we’ve been making it ever since.
In a blind taste test, you’d never know the difference between a batch made by husband and one by yours truly, but if you actually looked at a side-by-side comparison you’d see what can only be described as the vast difference in our personalities.
His tomatoes are cut precisely the same size and neatly cubed. Mine. . . are not. Any way you chop it, if you like fresh salsa, this recipe is for you. There’s some dicing time involved, but no cooking and the taste of the sweet tomatoes, spicy jalapeno, cilantro and a hint of lime converts even those who may be ho-hum about salsa.
Like me, you’ve probably bought ‘fresh’ salsa from the grocery store so maybe you’re wondering. . .
Why bother making homemade salsa ~ is it worth the time and trouble and is there any difference in the taste?
The answer is yes and yes. There are actually some really delicious “fresh” salsas in grocery stores right now that I’ve bought many times and will keep buying when tomatoes aren’t growing in my back yard garden and available at practically every roadside stand and farmer’s market.
The fact is, even the freshest salsa in your supermarket can never be as fresh as the one you make at home. If you’re lucky enough to pick tomatoes from your own garden they literally go from vine to table in hours. If they’re from the farmer’s market, they’re probably not much older than that.
Fresh Tomato Salsa is made with just a few simple ingredients:
- vegetable oil
- white vinegar
- fresh lime juice
- coarse sea salt
Once you’ve chopped, diced, minced, squeezed and sprinkled all the ingredients into a bowl gently blend until everything is combined then cover and refrigerate at least an hour (2-4 hours is recommended) but if you’re like me and can’t wait to dig in, no one will judge you.
Tip: Give dry herbs a little rub between your thumb and index finger to wake up their flavor.
So as long as summer lasts and until the last tomato is picked from the vine, I’ll be making this Fresh Tomato Salsa and whether you call it salsa or Pico DeGallo, tomato or tomahto, fruit or vegetable, slide the jar of processed salsa to the back of the refrigerator – it’ll keep while you make it fresh.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
Fresh Tomato Salsa (or pico de gallo) a simple, no cook recipe busting with fresh tomato, jalapeno and cilantro flavor with just a hint of lime. serve with tortilla chips.
- 2 ½ cups tomatoes seeded and diced beef steak or roma are good
- 1 tablespoon vegetable oil
- 1 ½ tablespoons fresh lime juice
- ¼ teaspoon coarse sea salt or more to taste
- ¼ cup cilantro finely minced
- ½ teaspoon dry oregano
- 1 tablespoon white vinegar
- ½ cup onion finely diced
- 2 tablespoons jalapeno minced or more for more heat
Combine all ingredients.
Cover and refrigerate at least one hour or 2-4 hours for best flavor.