We love salsa in our family. All kinds. I guess we’re all Mexican food addicts as well. I found this on Facebook, and it could have been written by anyone of us!
But this post is on a fresh salsa, or salsa fresca, sometimes also called pico de gallo. I’ve been making it for over 30 years, and I never change what I do, which is odd for me.
It must be made during the summer months when tomatoes are at their peak of ripeness. Other than tomatoes, you only need a few other ingredients.
So the following salsa I serve with tortilla chips, often along with guacamole for an appetizer, but it’s also good on tacos and fajitas. Heck, it’s good on eggs, fish, you name it.
I never make a large batch because I don’t feel that it keeps well. It’s something about the tomatoes.
As I sometimes do, I’m not giving an exact recipe. You’ll be able to tell from the photos what my ratios of ingredients are, and I can assure you that it will be a completely satisfying salsa! Adjust ingredients as you wish to suit your own taste!
Fresh Summer Salsa
First de-seed the tomatoes by cutting each Roma into 4-5 lengthwise pieces, then removing the seeds. I even place the tomatoes on paper towels first so that they’re not watery.
Then dice them and place in a medium bowl.
Dice the purple onions and place them with the tomatoes.
Slice the green onions, and place them with the tomatoes and purple onions.
Then add the cilantro and mix everything together gently. The salsa should look like this.
Here’s the fun part. Add as much Tabasco sauce as you’d like. I added quite a few glugs, but the hotness of the salsa is up to you.
Stir gently but thoroughly and let the salsa sit for at least 30 minutes.
Serve at room temperature!
And of course it’s best with Mexican beer!