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
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
Wash, drain, and core tomatoes. Cut into small
chunks and add to a small mixing bowl.
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
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
Peel, finely chop the onion and add to
Wash and drain cilantro sprigs. Chop and add to
Cut lime in half, remove seeds and squeeze juice
into the tomato mixture.
Add the salt into the tomato mixture.
Stir the ingredients well, cover, and let stand for 1 hour before serving.