Salsa Fresca
Pico de gallo, also called salsa fresca, is a type of salsa commonly used in Mexican cuisine. It can be used in much the same way as other Mexican liquid salsas, but because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas.This salsa fresca is the perfect recipe for ripe, juicy tomatoes. If you have access to some legit good tomatoes, we recommend you consider making up a batch stat. It’s super tangy from the vinegar, a little sweet from the tomato, and has a back-end heat from the jalapeño.
Servings: 2 cups
Ingredients
- 1 pound ripe tomatoes cored and finely chopped
- 3 tablespoons finely chopped red onion
- ¼ cup lightly packed fresh cilantro chopped
- ½ jalapeño chili stemmed, seeded and minced
- 2 teaspoons white vinegar
- 2 teaspoons extra-virgin olive oil
- kosher salt
Instructions
- In a medium bowl, stir together the tomatoes, onion, cilantro, jalapeño, vinegar, oil and 1 teaspoon salt.
- Let stand at room temperature for 15 minutes.
- Using a slotted spoon, transfer the salsa to a serving bowl, leaving behind the liquid.
- Taste and season with salt.