Simple, delicious fresh salsa for Taco Tuesday, tortilla chips, and more.
What is one sign of a good taqueria?
The salsa, of course!
Elise Bauer
Or I should use the plural and say “salsas?”
Best Tomatoes for Pico de Gallo
Fresh tomato salsa is ideally made with firm, fleshy tomatoes.
How To Pick and Handle Hot Peppers
When using fresh chile peppers always taste first before adding!
Elise Bauer
Some peppers are hotter than others and you really can’t tell unless you taste them.
Just take a very small taste.
Be very careful while handling the chile peppers.
Soleil Roth
If you’ve got the option to, avoid touching the cut peppers with your hands.
(I often use disposable gloves or hold the peppers with a plastic sandwich bag.)
If you like a salsa with less heat, remove the ribs and seeds from the peppers.
Soleil Roth
How To Make and Store Fresh Salsa
This homemade salsa recipe is easy to make.
It’s best eaten right after you make it.Chilled, the salsa should last about 5 days or so.
Pico de gallo (a.k.a.
Soleil Roth
Love a Good Salsa?
Some peppers are hotter than others and you really can’t tell unless you taste them.
Just take a very small taste.
Soleil Roth
Be careful while handling the chile peppers.
Set aside some of the seeds from the peppers.
If the salsa isn’t hot enough, you’re able to add a few for more heat.
Place all of the ingredients in the bowl of a food processor fitted with the blade.
Pulse only a few times, just enough to finely dice the ingredients and not enough to puree.
If you don’t have a food processor, you could finely dice by hand.
Place in a serving bowl.
Add salt and pepper to taste.
If the chiles make the salsa too hot, add some more chopped tomato.
The salsa will keep refrigerated for up to 5 days.
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