Homemade fresh salsa is what I like to call an idiot-proof recipe. Anyone–I repeat, ANYONE–can make it quickly and easily. Other than chopping up a bunch of stuff, there are no special skills or equipment required to make the freshest, most delicious salsa you’ve ever eaten.
(And yes, in case you’re wondering, fresh salsa blows the jarred stuff out of the water!)
Fresh salsa–and authentic Mexican food in general, for that matter–isn’t as commonplace in Canada as it is in the U.S. thanks to geography, but the further South (and West) you travel, you start to see pico de gallo everywhere.
Pico de gallo is great with grilled meats, chicken and even tofu (these grilled chipotle tofu tacos are proof) or as a snack on its own with tortilla chips. I personally love it at breakfast along with eggs, sliced avocado and some pickled jalapenos.
This basic pico de gallo recipe is easily adapted to include different ingredients and flavour combinations. This mango cucumber salsa and watermelon tomato salsa a great examples of how you can easily change up the flavours using the same basic recipe.
- 8 small to medium-sized tomatoes, diced
- 2 Persian cucumbers, diced
- 1/2 onion, diced
- 2 jalapeños (or more, to taste), finely chopped
- 1/2 bunch fresh cilantro, finely chopped
- Juice of 1 lime
- Salt and pepper, to taste
- Combine the tomatoes, cucumber, onion, jalapenos and cilantro in a medium-sized bowl. Add the lime juice and toss; season with salt and pepper. Cover the pico de gallo and refrigerate for about 30 minutes to let the flavours meld.