Fresh Mexican Salsa
There are several different types of salsas in Mexican cuisine. That being said, one of the most popular and well known is pico de gallo. You can find it at almost any Mexican restaurant, and it’s commonly served with tortilla chips as an appetizer before meals. This fresh Mexican salsa recipe is great because it’s easy to prepare and gives you the ability to make it as mild or hot as your palate desires. Try making this at home with fresh ingredients and you’ll find it tastes better than any store bought salsa out there! It’s also the perfect recipe for beginners looking to expand their way into Mexican cuisine. Other salsas might be slightly more complicated, but pico de gallo can be customized and is pretty difficult to mess up. Now, go make this fabulous salsa recipe at home for your friends and family to enjoy!
Fresh Mexican Salsa
A cup of this fresh Mexican salsa is perfect before lunch or dinner meals. Prepare four cups in less than one hour!
- 1 pkg tortilla chips (11-ounce)
- 3 medium-sized fresh tomatoes (stems removed)
- 1/2 red onion (chopped)
- 1 jalapeno (stems, ribs, seeds removed)
- 1 medium lime
- 1/2 cup cilantro (chopped)
- 1 tsp dried oregano
- 1 tsp ground cumin
- salt and pepper
Begin by prepping the tomatoes, jalapeno, and onions. You'll want to chop all three while being extra careful when handling the jalapeno. If possible, avoid touching the cut pepper with your hands (use disposable gloves instead). Wash your hands thoroughly with hot water and soap afterwards, and avoid touching your eyes for a few hours.
Place the chopped tomatoes, jalapeno, and onions into a food processor and then squeeze the lime in with them. Next, add chopped cilantro, dried oregano, and ground cumin. Finally, pulse a few times - just enough to finely dice the ingredients, but not purée them. If no food processor is available, you can finely dice by hand.
Place into a serving bowl. Add salt and pepper to taste. If the jalapeno makes the salsa too hot, add some additional chopped tomato. If it's not hot enough, carefully add a few seeds from the jalapeno for more heat. Otherwise, add some additional ground cumin.
Let the salsa rest for a half hour so the flavors can combine with each other. Then, server with tortilla chips. Keeps refrigerated for 3-4 days.
When prepping the jalapeno you may want to set aside some of the seeds. These can be used to add more heat later on if the salsa isn't hot enough.