Homemade Fresh Tomato Salsa Recipe

This homemade tomato salsa recipe has a fresh taste like you only get when you prepare it yourself. It's especially satisfying when you're using your own home-grown, vine-ripened tomatoes.

This easy-to-make recipe is for red Mexican sauce, salsa mexicana, also known as salsa cruda "raw sauce", pico de gallo "roosters beak", or salsa picada "chopped sauce".

For the peak of flavor, prepare one hour prior to serving so the flavors can blend. If you're really ambitious--make your own tortilla chips to go with it!

3 medium-size tomatoes (about 1-1/2 pounds)
1 to 3 fresh serrano or jalapeño peppers
1 small white onion (about 1/2 cup chopped)
10 sprigs fresh cilantro
1 medium-size lime
1 teaspoon salt

oven mitt
  1. Wash, drain, and core tomatoes. Cut into small chunks and add to a small mixing bowl.
  2. Peppers will be added according to the degree of spiciness desired. Be careful to avoid touching your eyes after handling peppers as the oils can burn. Wearing latex gloves or washing your hands with soap and water is a good idea after handling.
  3. Cut the stem end off the peppers, and cut lengthwise into two pieces. Remove and discard seeds and veins (a melon baller is just the right size for scraping.) Finely chop peppers and add to bowl.
  4. Peel, finely chop the onion and add to mixture.
  5. Wash and drain cilantro sprigs. Chop and add to bowl.
  6. Cut lime in half, remove seeds and squeeze juice into the tomato mixture.
  7. Add the salt into the tomato mixture.
  8. Stir the ingredients well, cover, and let stand for 1 hour before serving.


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