Greg DuPree
Hands-On Time
15 Mins
Total Time
15 Mins
Serves 8

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.

How to Make It

Step 1

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.

Step 2

Add onion, cilantro, lime juice, garlic, pepper, and jalapeño and stir to combine.

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