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For Super Bowl or any other gathering, I’m always asked if I’m serving my homemade pico de gallo recipe. I have to double it or else it’s gone within the first 15 to 30 minutes of serving. Everyone loves it, and when you make fresh salsa like this you will never get that jarred junk again.

Best pico de gallo recipe

Best Pico de Gallo Recipe

Pico de gallo salsa is a type of salsa fresca but it’s chunkier. The key to the best pico de gallo is using super-fresh ingredients. You can’t go wrong with that, and while it tastes so good, it has plenty of good-for-you nutrients too!

Easy Pico de Gallo Recipe

This authentic pico de gallo recipe is so easy, you can make it just minutes before guests arrive and they’d never know. In only 10 minutes from start to finish, you’ll have fresh pico de gallo that no one can resist. Plus its very versatile making it the perfect condiment.

Is Pico de Gallo healthy?

That’s the best news of all, is that Pico de Gallo is a healthy choice. Brimming with fresh veggies that bring you lots of antioxidants and vitamins, it’s a wonderful way to add flavor while promoting your well-being.

What’s in Pico de Gallo?

Pico de Gallo has simple and fresh ingredients that include tomatoes, white onion, jalapenos, fresh cilantro, and fresh lime. A little bit of salt is also used.

Ingredients for making pico de gallo from scratch

Pico de Gallo Ingredients

  • Fresh tomatoes – use the reddest and ripest ones you can find!
  • Onion – white onions give the best, most authentic flavor over red onion.
  • Jalapeño – gives it a little kick. If you don’t have jalapeno pepper you can substitute a serrano pepper.
  • Cilantro – fresh is best though dried will do in a pinch.
  • Lime juice – squeeze it fresh for the best taste.
  • Salt – just a little bit unites all the fresh flavors.

What is the difference between salsa and pico de gallo?

Basically, it comes down to the texture. Traditional pico de gallo is chunkier than tomato salsa though they do share the same ingredients.

Easy pico de gallo recipe

How do you Make Pico de Gallo from Scratch

All it takes is a food processor! Add all the ingredients, turn it on and chop! That’s it!

I seriously could have chips and salsa for dinner everyday.
Megan

Expert Tips and Tricks for the Perfect Pico de Gallo Every Time

  • Fresher is better. The fresher your ingredients, the better the taste will be.
  • Use white onions. They have a sharp flavor but it works so well with the citrusy lime and tomatoes for perfect contrast.
  • Red tomatoes are a must. Don’t settle for pink tomatoes in this recipe! They should be as red as possible.
  • Skip the garlic – Fresh garlic is great in guacamole. But for pico de gallo, skip it.
  • Mango is a great addition – if you’ve never had mango salsa, you have to try it. Simply add in fresh diced mango to the recipe. It adds a delicious sweetness!

How do you make pico de gallo from scratch

What Tomatoes are Best for Pico de Gallo?

The type matters a bit less than what they look like. I recommend choosing what’s seasonally fresh by you. Vine-ripened and heirloom are great summer options but even Roma tomatoes are a go. They just need to be as red as can be for any tomato you use.

What onion is best for Pico de Gallo?

White onions make for the best pico de gallo. They have a sharp taste but that is tamed by the other ingredients for a perfect pairing.

What can I add to Pico de Gallo to make it better?

It’s all in the lime juice and cilantro. Make sure they’re fresh, and that your tomatoes are fresh too. Even if you hate spicy things, don’t skip the jalapeno. Adding just a little bit in will round out the flavor.

How do you make homemade Pico de Gallo spicier?

Add more jalapeno! This will definitely kick it up in heat. However, do taste it first as-is before adding more jalapeno in there.

How do you keep Pico de Gallo from getting watery?

The salt draws out the water in the vegetables. If you’d like to avoid watery Pico de Gallo, you can serve it immediately. Or use the salt on the tomatoes first, then drain them so they don’t water down your creation.

What to Serve with Pico de Gallo

The options are endless! Put it on the table next to guacamole, cheese dip, or avocado salsa with tortilla chips as a snack. Serve it with any Mexican food main dish like tacos, burritos, fajitas, enchiladas, burrito bowls, and quesadillas. Stir it in scrambled eggs or an omelet. Top off burgers with it too!

What is the difference between salsa and pico de gallo

How to Store Pico de Gallo

A pico de gallo salsa recipe needs to be kept in the fridge in an airtight container. Don’t let it sit out too long!

How Long Does Homemade Pico de Gallo Last?

It’s best to eat your pico de gallo in the same day. It’s rare I’ve had any leftover after making it because it’s so good. You can make it ahead of a party too, but it needs to be used before 3 days are up.

Can You Freeze Pico de Gallo?

Technically, you can freeze pico de gallo. You’ll have a different texture though from the tomatoes and cilantro. Be sure to drain any excess juice before freezing. It should keep up to 3 months.

How to Thaw Frozen Pico de Gallo?

Simply put it in the fridge to thaw. It should be ready to dig into the next day.


Watch How To Make Pico de Gallo (Video)

Easy Pico De Gallo Recipe

5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 48
This super easy Pico De Gallo recipe is perfect for a chips and salsa appetizer or used as a topping for your favorite taco or burrito dish. This is the same fresh quality of our local Mexican restaurant that helped me perfect this recipe!

Ingredients

  • 1 1/2 lbs tomatoes (roughly chopped)
  • 1 white onion (roughly chopped)
  • 2 jalapeno peppers (roughly chopped)
  • 2/3 cup fresh cilantro (roughly chopped)
  • 1/4 cup fresh lime juice
  • 2 tsp salt

Instructions 

  • Combine all ingredients into a food processor until finely chopped and thoroughly combined. Serve immediately.
Calories: 48kcal
Course: Appetizer
Cuisine: Mexican

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1174mg | Potassium: 492mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1672IU | Vitamin C: 39mg | Calcium: 23mg | Iron: 1mg

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Once upon a time, I used to buy pre-made salsa. But then I got curious about the ingredients in it and realized I could make restaurant style salsa myself without any additives. Since then, I’ve never had a jar of salsa fresca in my kitchen that came from the supermarket shelf. Bring the fiesta with this simple and fresh salsa recipe that you’re going to sign up to bring to every potluck from here on out!

Best salsa recipe

Best Salsa Recipe

What makes for the best salsa recipe? For me, it needs to have a balance of texture, flavor, and spice. This Mexican salsa recipe gives you all that and disappears quick. You might want to make double for a big party!

Ingredients for making salsa

Homemade Salsa Ingredients

  • Tomatoes – All salsa starts with tomatoes and this recipe uses fresh and canned.
  • Jalapeno pepper – use 2 if you want it spicy.
  • Red onion – adds a pungent contrast.
  • Garlic – everything is better with garlic!
  • Lime juice – the quintessential acidity all salsa needs.
  • Fresh cilantro – you can use the dried version too, but fresh is best.
  • Spices and seasonings – these add depth to the mix.

What Tomatoes are Best for Salsa?

The firmer and fleshier the tomatoes, the better they are for salsa. You can feel free to use whatever tomatoes you have on hand though I’ve chosen Roma tomatoes when making a fresh tomato salsa recipe because they tend to be pretty firm.

Easy salsa recipe

Easy Salsa Recipe

Don’t open that jar! All it takes is 10 minutes of your time with a few simple ingredients in your food processor to knock out this easy salsa recipe. Get the tortilla chips ready!

I could eat chips and salsa for dinner everyday.
Megan

How to make salsa from scratch

How to Make Salsa from Scratch

Salsa from scratch requires a mix of mostly fresh ingredients with diced tomatoes and seasonings from your spice rack. All you need are fresh tomatoes, canned tomatoes, onions, garlic, cilantro, lime juice, and seasonings. Simply combine them in your food processor, blend, and serve!

Do I have to peel tomatoes to make salsa?

No, you don’t. When learning to how to make salsa dip for tortilla chips, simply combine all the ingredients in the food processor.

Should I seed tomatoes for salsa?

Some people do but I do not seed tomatoes when making fresh tomato salsa. It’s a matter of preference though seeding them makes it feel more like pico de gallo than salsa.

Should you cook tomatoes before making salsa?

No, you do not need to cook tomatoes before making salsa. You’ll use fresh chopped ones plus diced canned tomatoes to get the ideal taste and texture.

What tomatoes are best for salsa

Expert Tips and Tricks for the Perfect Salsa Every Time

  • Fresh AND canned – The key to the best salsa is adding in that can of tomatoes with the fresh ones.
  • Spice it up – Fresh cilantro also adds a little extra something and that jalapeno can’t be skipped.
  • Heat – If you don’t like spicy, just use one jalapeno.
  • The missing ingredient – Don’t forget the lime to add acidity or else it will feel like it’s missing something.

What makes a good salsa?

Fresh ingredients mixed with pantry staples give the right balance of flavor for good salsa. You want canned tomatoes and fresh ones, fresh herbs and also spices from your spice rack. It gives it a perfect restaurant-worthy taste!

How to store salsa

What can I add to salsa for flavor?

I am a firm believer that fresh cilantro and lime juice are what it takes to liven up a tomato salsa recipe. Don’t skip those ingredients.

What onion is best for salsa?

Red onions are the best for salsa because they add a pretty color and a pungent flavor without overpowering. I also use green onions for a different layer of flavor.

How do you make salsa more spicy?

Add jalapeno. If I’m having a big party, I’ll make 2 versions…one that has 1 jalapeno and another that has 2 jalapeno peppers for a more spicy salsa recipe.

Ingredients to make salsa better

What to Serve with Salsa

Tortilla chips is the obvious and favorite answer to go with a restaurant salsa recipe, but you can do so much more. Serve it with a tray of veggies to dip, quesadillas, tacos, burritos, even top off burgers or a mountain of cheese fries. Oh, and don’t forget nachos either!

What to serve with salsa

How to Store Salsa and How Long It Lasts

Homemade salsa with fresh tomatoes needs to stay in the fridge. You shouldn’t let it sit out for longer than an hour, so serve some up at your party and put the rest in the fridge, refilling as needed. Keep it in an airtight container and it will last for 10 to 12 days.

Can You Freeze Salsa?

Homemade salsa freezes beautifully too. You can put it in a freezer-safe container and wrap that with foil. It will be good for a max of 4 months.

How to Defrost Frozen Salsa

Before you want to use your frozen salsa, thaw it in the fridge until it’s completely thawed. You’ll want to drain it a little bit prior to serving because it will be a little more watery than when it was fresh.


Watch How To Make Salsa (Video)

Homemade Salsa Recipe

5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 143
Homemade salsa is fast, easy and delicious! This super easy salsa recipe is a party favorite I make for all our super bowl parties and the last salsa recipe you will ever need. This is the same recipe we've been making for years! Its the perfect flavor, texture, and spiciness. Enjoy!

Ingredients

  • 14.5oz can diced tomatoes
  • 6 roma tomatoes (chopped)
  • 1 jalapeño pepper (2 if you like it spicy) (chopped)
  • 1/3 cup red onion (chopped)
  • 3 green onions (chopped)
  • 3 garlic cloves (chopped)
  • 2 tbsp lime juice (fresh squeezed)
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1/3 cup cilantro
  • 1/2 tsp salt (to taste)
  • 1/2 tsp pepper (to taste)

Instructions 

  • Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
Calories: 143kcal
Course: Appetizer
Cuisine: Mexican

Nutrition

Calories: 143kcal | Carbohydrates: 34g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 226mg | Potassium: 1537mg | Fiber: 8g | Sugar: 20g | Vitamin A: 1405IU | Vitamin C: 81mg | Calcium: 242mg | Iron: 7mg

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