Pico De Gallo/Fresh Tomato Salsa Recipe
Tomato Salsa- One more simple, fresh and healthy salsa recipe you won’t be able to stop eating it. This salsa is quick and easy to make with very simple ingredients from your pantry.
- 4 Tomatoes, Roma or Plum (seeded and chopped)
- ½ cup Green bell pepper (seeded and chopped)
- ½ cup Onion (chopped)
- 2-3 Garlic cloves (minced)
- 1 Jalapeño (seeded and finely chopped)
- ¼ cup Fresh cilantro (chopped)
- Lime/lemon juice (to taste)
- 1 dash Sugar
- Salt to taste ((I used sea salt))
Chop vegetable roughly.
In a food processor or chopper toss together chopped tomatoes, bell pepper, onion, garlic, jalapeño and cilantro.
Pulse until you get chunky textured salsa or until your desired consistency. You can finely chop all the vegetable if not using food processor or chopper. Add lemon juice as required, dash of sugar to balance the acidity of tomatoes and lemon juice and season with salt.
Mix everything well. Transfer the salsa in a lid bowl, cover and refrigerate for at least 20 minutes. This will allow salsa to get marinated and will enhance the flavor.
Serve chilled salsa with tortilla chips or with any Mexican dish.
- Fresh vegetable: Always use nice, firm and red tomatoes like roma or plum. Avoid soft ones. Use jalapeños as per your taste buds.
- Food Processor/Chopper: If you don’t have food processer or chopper, no worries! This salsa can be made in blender or you can finely chop all the vegetable and toss everything together in a bowl.
- Store refrigerated: This salsa can refrigerate in an air tight container up to 4-5 days for later use.
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