Salsa
Veg
Vegan
Chopped fresh tomato, white onion, jalapeño, coriander, and lime — pico de gallo or blended into a smoky roasted salsa roja, present at every Mexican table.
Cuisines
Mexican
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 2 | ripe tomatoes |
| 1 | small onion |
| 1 | jalapeño pepper |
| 1 clove | garlic |
| 1/4 cup | fresh cilantro leaves |
| 1 tablespoon | lime juice |
| — | salt to taste |
Instructions
- 1 Chop the tomatoes, onion, and jalapeño pepper into small, even pieces.
- 2 Mince the garlic clove finely.
- 3 Finely chop the fresh cilantro leaves.
- 4 In a medium bowl, combine the chopped tomatoes, onion, jalapeño, garlic, and cilantro.
- 5 Add the lime juice and salt to taste.
- 6 Mix all the ingredients thoroughly until well combined.
- 7 Taste and adjust seasoning if necessary.
- 8 Let the salsa sit for at least 10 minutes to allow the flavors to meld together.
Tips
For a milder salsa, remove the seeds and membrane from the jalapeño before chopping.