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Your eyes arent the only thing you should avoid touching after handling peppers. Posting for a friend…..
first time making salsa! absolutely loved it, except I added lots of extra chillies and chillie powder :)
Solid recipe, but just kinda funny how they act like you’re handling plutonium talking about the peppers.
Hi Jake, I so often forget that I’ve been chopping jalapeños until I rub my eyes, and then OW!
I can say from experience, that handling peppers is no joke. I gave a friend some hot peppers I grew, and TOLD her to make sure she wore gloves when she cut them up. She didn’t listen, and came back to work with red hands and eyes. She said her hands burned for hours. Jalepeños and Serrano peppers may not cause blisters, but they can cause pain.
I love this salsa!!! But can you just put in all the ingredients in the food processor without cutting them up? And will it cut it up and mix it by itself, or do I need to cut the ingredients and then put it in the processor???
Hi Hannah, you will get a more even chop if you roughly chop the ingredients first, then add them to the food processor.
Thank you and your staff for the wonderful recipes and good eats. I’ve been a fan for sometime now! You never disappoint with your skill and knowledge. Made this tonight with my delicious tomato’s from my NJ home garden!
I MAKE A SAUCE SIMILAR TO THIS BUT I USE JALAPENO PEPPERS TO KEEP THE HEAT DOWN AND I TRY TO GET MOST TOMATO SEED OUT WHEN I CHOP THEM. ALSO, WHEN YOU DON’T HAVE ANY LIMES, TRY USING RED WINE VINEGAR IN THEIR PLACE IT ADDS A TART SWEET TASTE WITHOUT HAVING TO BUY FRESH LIMES. THIS MAKES A REALLY GOOD SALSA BUT MUST BE EATEN FRESH AS IT IS NOT AS GOOD AFTER A DAY IN THE FRIDGE.
I made this recipe tonight. My husband kept saying, “what a treat this is”. It’s a winner.
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.