Salsa (Fresh Tomato Salsa / Pico De Gallo)

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Background

Salsa — meaning “sauce” in Spanish — is the heartbeat of Mexican cuisine. The earliest versions date back to the Aztec, Mayan, and Inca civilizations, where they combined tomatoes, chilies, and herbs to accompany meats and corn dishes. Over time, salsa evolved into countless versions — fresh, cooked, roasted, or blended — each bursting with bold flavors. Today, it’s one of the world’s favorite dips, served everywhere from taquerías in Mexico to snack tables around the globe.

Salsa (Fresh Tomato Salsa / Pico De Gallo)

Servings: 3–4 people
Portion size: 2–3 tbsp per person
Preparation time: 10–12 minutes
Cooking time: None (for fresh version)

Ingredients

  • Ripe tomatoes – 3 medium, finely chopped (or 2 large Roma tomatoes)

  • Onion – ½ small, finely chopped

  • Jalapeño or green chili – 1 small, finely chopped (adjust spice)

  • colored peppers-  ½ small, finely chopped (optional)

  • Fresh cilantro – 2 tbsp, finely chopped

  • Lime juice – 1 to 1½ tbsp 

  • Salt – to taste

  • Black pepper – ¼ tsp (optional)

  • Optional add-ins:

    • 1 garlic clove, minced (for extra punch)

    • ¼ tsp roasted cumin powder (for warmth)

    • ½ cup diced mango, pineapple, or corn (for a fruity twist)

Equipment needed

  • Mixing bowl

  • Sharp knife and chopping board

  • Spoon or spatula

Instructions

  1. Chop and combine:
    Finely dice the tomatoes, onion, jalapeño, and cilantro. Combine in a mixing bowl.

  2. Season:
    Add lime juice, salt, and pepper (plus cumin or garlic if using). Mix well.

  3. Taste and adjust:
    Adjust salt, lime, or spice to your liking.

  4. Rest briefly:
    Let it sit for 5–10 minutes to allow flavors to meld.

  5. Serve fresh:
    Serve with tortilla chips, tacos, quesadillas, grilled meats, or even Indian snacks like nachos-style papdi!

Tips

  • For less wateriness: Use firm tomatoes and remove the seeds before chopping.

  • For deeper flavor: Roast the tomatoes, onion, and chilies before chopping to make Roasted Salsa Roja.

  • Storage: Keep refrigerated in an airtight container for up to 2 days.

  • Balance: If it’s too tangy, add a pinch of sugar to balance flavors.

  • Use a chopper if you like fine salsa, but do not over-chop it.