Salsa Fresca / Salsa Mexicana (Pico De Gallo)

Katzen's Note:

As they make it in Mexico - served freshly made, it's so much better than the jarred stuff! Moderate the heat by adjusting the amount of jalapenos, and by all means, add more cilantro and an extra squeeze of lime. Mas delicioso!

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 lbs plum tomatoes, ripe
• 1 white onion, large
• 3 jalapenos or 3 serrano peppers
• 2 tablespoons fresh cilantro (optional)
• 1 yellow sweet pepper (optional)
• 1 tablespoon lime juice
• salt

Directions:

1. Chop all veggies fine.
2. Add lime juice, cilantro, and salt, adjust to taste.

Reviews

[JanuaryBride]

So yummy. . .so fresh. . .gotta love summer's bounty of fresh tomatoes! Great way to use them up! I used green onions (for a lighter onion flavor) and left out the yellow pepper (just because I didn't have any on hand). THANKS for sharing! Made as a recipenap for Veg*n Swap August 2010.

[~SarahBeth~]

I keep going back and forth on how to review this, because this is the BEST salsa that I have ever had, and I just can't think of enough accolades for it! It tastes just like what we had on our honeymoon in Mexico. Not too tomatoey and just the right amount of burn and an amazing fresh taste. DH has requested that I ONLY serve this salsa from now on and I must agree! No more store bought for us! I did not use the optional yellow pepper and I used Hunt's diced tomatoes simply because I could not find any good ones. This summer I will use some Ripley tomatoes to make this and fully expect to be even more blown away!!! Thanks so much for this winner of a recipe! Mmm! Loved it! Made for Veg'n Swap March 2010 as a Recipenap! :)

[Chef #1450612]

Combined our own tomatoes, peeled, chopped and drained, with market fresh ingredients minus the sweet pepper and cilantro. Our "thing" is country drives punctuated by trips to small town Mexican restaurants. Salsa fresca is ever present, and this is as good as if not better than any we've tried. Definitely a keeper, and thanks to the chef.