Once you’ve made your own fresh salsa (also known as pico de gallo), you might never go back to store-bought. You’ll start by salting plum tomatoes—known for their crisp texture—to draw out the delicious juices, and then mix in red onion, cilantro, lime, garlic, and jalapeño. As for the heat level, the seeds are the key. Not so into spice? Skip the small white seeds inside the jalapeño. Want to go hot? Keep ‘em in. Serve the salsa with tortilla chips, over fish tacos, or to brighten up your morning scrambled eggs.
1 pound plum tomatoes, cored and chopped (2 cups)
1½ teaspoons kosher salt
¼ cup finely chopped red onion
1 tablespoon chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1 small clove garlic,finely chopped
⅛ teaspoon freshly ground black pepper
½ to 1 jalapeño (depending on desired heat level), seeded and finely chopped
Sat fat 0g
How to Make It
Place tomatoes in a large bowl and stir in salt. Let stand at room temperature until tomatoes release their juices, at least 10 minutes and up to 30 minutes.
Add onion, cilantro, lime juice, garlic, pepper, and jalapeño and stir to combine.
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