Classic Fresh Tomato Salsa

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Here is a full, long-form recipe for a Classic Fresh Tomato Salsa (also known as Pico de Gallo or Salsa Fresca), as shown in your image:

Title:

Classic Fresh Tomato Salsa (Pico de Gallo)

Introduction:

This vibrant and zesty salsa is a Mexican staple, known for its fresh flavor and chunky texture. Made with ripe tomatoes, onions, jalapeños, lime juice, and fresh cilantro, it’s a perfect companion for tortilla chips or a topping for tacos, grilled meats, or rice bowls. This homemade version bursts with freshness and can be adjusted to suit any heat preference.

Origin:

Salsa has its roots in ancient Aztec, Mayan, and Incan civilizations, where fresh ingredients like tomatoes, chilies, and herbs were combined to create flavorful condiments. “Pico de Gallo,” which translates to “rooster’s beak,” is believed to have originated in central Mexico and got its name from how people used to pinch the salsa with their thumb and forefinger — like a rooster pecking. This salsa remains a fundamental part of Mexican cuisine, celebrated for its simplicity and adaptability.

Ingredients:

Main Ingredients:

  • 4 ripe Roma or plum tomatoes, finely chopped
  • 1 small white or red onion, finely chopped
  • 1–2 jalapeños or serrano peppers, seeded and finely minced (adjust to taste)
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 2 cloves garlic, minced (optional but recommended)
  • Juice of 1 lime (about 2 tablespoons)
  • Salt, to taste (start with 1/2 teaspoon)

Optional Ingredients:

  • 1 tsp olive oil (for smoother texture)
  • 1/2 tsp ground cumin (adds earthy depth)
  • 1/4 cup diced red bell pepper (for sweetness and color)
  • 1/2 avocado, diced (added just before serving)
  • 1 tsp apple cider vinegar (for tang)
  • Fresh ground black pepper, to taste

Instructions:

Step 1: Prepare the Vegetables

  • Wash and finely dice the tomatoes. If you prefer a less watery salsa, remove some of the tomato seeds before chopping.
  • Finely chop the onion and mince the jalapeños. For less heat, remove the seeds and membranes from the chilies.
  • Mince the garlic and chop the cilantro leaves.

Step 2: Combine Ingredients

  • In a large mixing bowl, combine the chopped tomatoes, onion, jalapeños, cilantro, and garlic.

Step 3: Add Lime and Seasoning

  • Squeeze the lime juice over the mixture. Add salt and stir well to combine.
  • Taste and adjust salt or lime as needed. Add cumin or olive oil if using.

Step 4: Let It Rest

  • For best flavor, cover and refrigerate for at least 30 minutes to let the flavors meld. The salsa becomes more flavorful the longer it sits.

Step 5: Serve

  • Serve chilled or at room temperature with tortilla chips, on tacos, grilled chicken, nachos, burrito bowls, or even eggs.

Tips for Success:

  • Use fresh, ripe tomatoes for the best flavor. Roma tomatoes work best because they’re meatier and less watery.
  • Chill the salsa before serving to intensify the flavors.
  • If your onion is too sharp, soak the chopped pieces in cold water for 10 minutes before adding to the salsa.
  • Want it spicier? Add more jalapeño or even a bit of habanero. Want it milder? Use less chili or switch to bell pepper.
  • Always taste and adjust salt and lime — balance is key!

Serving Recommendations:

  • Appetizer: Classic pairing with tortilla chips or pita chips.
  • Main dishes: Use as a topping for tacos, quesadillas, grilled chicken, steak, or fish.
  • Side dish: Great served alongside rice, beans, or Mexican street corn.
  • Brunch idea: Spoon over scrambled eggs or avocado toast.

Nutrition Information (Approx. per 1/4 cup serving):

  • Calories: 20–25
  • Carbohydrates: 4g
  • Protein: <1g
  • Fat: 0g (unless olive oil is added)
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 150–200mg (varies by salt used)

Low in calories, high in flavor, and packed with vitamin C and antioxidants.

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