Salsa Fresca

In Illinois where my in-laws live, there's a little grocery store with THE BEST salsa fresca (pico de gallo). I'm talking scoop it in by the spoonful good! I'm not sure what their secret is, and I admit on numerous occasions I've envisioned breaking in to their kitchens just to catch a glimpse of the recipe. 😉 Since we moved away it was a no brainer that I had to try and recreate it in our own kitchen. Luckily, this comes pretty darn close!

You can enjoy salsa fresca as an appetizer with chips, on Mexican cuisine (tacos, burritos, nachos, tostadas), and I love it on scrambled tofu and breakfast burritos. The measurements below are mostly a guideline - you can increase or decrease individual ingredients to suit your taste. The salsa isn't spicy after removing the seeds and ribs from the jalapenos, but remember to be VERY careful when handling jalapenos or your hands may burn for hours afterwards. (I've learned this the hard way!) Wear gloves or handle them minimally after cutting and keep your hands away from your eyes until they're thoroughly washed.

For the tomato off-season, try this quick and easy blender restaurant-style salsa that we also love!

Vegan, gluten-free

Ingredients

4-5 ripe tomatoes

1/2 small onion

1 clove garlic

1-2 jalapeno peppers

6-10 sprigs fresh cilantro

1 Tbsp. fresh lime juice

1 Tbsp. olive oil

Sea salt

Directions

Finely chop tomatoes and onion. Scoop out/remove seeds and ribs from jalapenos (using caution) and finely chop.

Mince garlic and chop cilantro.

Combine all ingredients in a bowl and toss. Season well with salt.

Let chill for a few hours before enjoying.

{Printer Friendly Version}

Come join The Garden Grazer on Instagram 🍓 and share your creations! I love to see what you guys are cooking up! :)