Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Awesome Dish, definitely will make again. I cut the onions back to a 1/4 since I am not a big onion guy. I also cut the heat back in half in case I needed to add more. I could have done 2 peppers but my gf is glad I did only one. Also I do not recommend taste testing the pepper after cutting ha ha. AI additionally followed a great video by Gordon Ramsey on getting the seeds from a pepper easily. Paired this with home made corn tortilla chips. Yum Yum
On August 27th, 2018, I followed the recipe. Wow! Wow! I’ll never eat salsa in a restaurant…ever!!! This recipe is delicious and your advice to add tomato and to check how hot the chili is were very instructive. My daughter loved it as well. We did enjoy salsa chips last night during with our meal. Thank you!
So easy to customize to your taste-made it as recipe is written and it was the BOMB
I loved this recipe! My mother bought me a tomato plant because she said my garden of Sunflowers needed some veggies. Anyways what the squirrels didn’t take left me with about seven tomatoes. I’m not big on raw tomato but I love Salsa. I omitted the jalapeno because I can’t do spicy. Now all jarred Salsa tastes like ketchup to me. Thanks alot! ( lol )
Add a teaspoon of white vinegar to the pico De Gallo. It helps to keep the salsa longer.
I love Pico, and this is an excellent choice. For family we frequently use green bell peppers instead of Serrano or hot peppers. The kids and non heat lovers enjoy it. I do not think it keeps well. It is a fresh salsa…
I just made this for the first time super good really good
For many years I had in-laws from Mexico – great cooks – and also a live-in housekeeper from there. The latter also cooked for us. Salsa fresca aka pico de gallo is intended to be just that. Fresh. It is not intended to be hot. The chiles add a little pop, but are not supposed to prevail. Think of it as a piquant fresh vegetable chutney.
My previous Comment disappeared, but I mentioned that cut tomatoes lose a lot when refrigerated even overnight. I am firmly in Lakotalady’s camp. Make what you need.
My Mexican cooks, relatives and employees alike, preferred Roma (plum) tomatoes as they are very meaty and have fewer seeds.
Thank you for the advice! Would you recommend salsa to be made as needed and not refrigerated? Thanks
excellent tomato salsa recipe!
how long can you keep salsa for
About 3 to 5 days, chilled.
I just made this salsa to go with my Mexican Dip. Very easy and full of flavors.
I used white onion instead of red onion.
I also grilled the peppers and tomatoes right on the stove fire, just to burn their skins, I like the taste that way.
I made the salsa and it was really good, so I made it again. I was just wondering, has anyone ever made it with garlic?.
Yes, I always put finely chopped garlic (about 6 cloves) in my salsa or you can use garlic powder.
Yes, I think this recipe should have included garlic
I made this salsa this morning, and was very surprised at the “1/2 cup cilantro”. It was way too much for the recipe and the salsa no longer looks like salsa. Is this an error on the recipe?
Hi Donna, the half cup is not packed.
Can you freeze this salsa in a freezer bag or a tupperware container?
Hi Marie, well yes you can freeze it, but it won’t defrost well. I don’t recommend it. Better to freeze a cooked salsa like this one: http://www.simplyrecipes.com/recipes/simple_salsa/
I’m curious about the oregano. Did you find Mexican oregano or just use “regular” (Mediterranean) oregano? They are quite different and some people swear by one over the other…
Hi JGO, when I have Mexican oregano I will use it in salsas or other Mexican dishes. But when I’m out, I’ll just use regular oregano. Both work fine.
I have can a lot of salsa living in MN we have to if we want the “good stuff”. I add fresh lime juice and salt when I open a jar after canning. A Sprinkle of chopped cilantro helps also to bring back the “fresh” taste. Canning can flatten the taste of even the best salsa.
Hi there! Great recipe you have on this website, just wondering, is this the spicy version of salsa, or is it just the regular salsa taste? I saw you listed some spicy things on the ingredients list. Plz reply ASAP as me and my family are planning to make salsa with plain Doritos!
Hi there back! The salsa is only as spicy as the chiles that you add. Individual chiles vary in their heat levels, so taste the chiles before adding them to the salsa, and then only add as much as you want for the level of spiciness you want.
Just for the record, tomatillos are different than tomatoes. They grow on a different kind of bush and have a husk around them. They look like green tomatoes when taken out of the husk. For years we went to Mexico every year and fell in love with the salsa verde made with tomatillos, roasted jalapenos, onions and a little lime juice. Que bueno!
Pensé la salsa era bueno pero que necesitaba menos cebolla y más chiles. Mi salsa es tan buena como la salsa en La Toltecha. Me gustó la salsa con patatas fritas de bolsa con lima. La receta era fácil hacer y solamente tomar diez minuto.
For those of us who think this is tempting to eat with a spoon, I am thinking of adding either black beans or chick peas and maybe some kernels of grilled corn cut from the cob, to make it legal to serve oneself a larger portion! Personally, I love the cumin, cilantro and lime combination, but hey! go for the flavors that make you happy. Don’t get me wrong, the recipe is a great salsa!!! Oh My Yes! And, will be made as such, as well.
A local restaurant makes a very simple salsa with cucumbers, tomatoes and then I am not sure what. Perhaps vinegar and onions? It is quite refreshing when served with hotter dishes and might be nice to have available at parties for people who can’t take the heat. Anyone have such a recipe?