Simple Fresh Tomato and White Onion Salsa
Salsa can be as simple or as complex as you wish to make it, but the difference between an OK salsa and a great one is in the ingredients. You will be able to see and taste all the ingredients in the finished condiment, so it pays to use good quality ingredients, and that does not just mean fresh ones but it means fresh ones you have selected by hand. Take a careful look at your tomatoes, garlic, onion, and other fruits and vegetables before purchase and ensure you have chosen unblemished, perfectly ripe ones. Believe us – that make a big difference.
Perhaps you know about pico de gallo, which is similar to salsa but the pieces are cut into larger chunks and there is less juice. The following recipe falls somewhere between the two. The pieces are small enough so you can serve this as a dip, and there is also some juice, but it is not a smooth liquid dip like some of the commercial salsas you can buy. It is up to you, as the cook, how finely you chop or mince your ingredients. Everyone has their own idea of the perfect consistency their salsa or pico de gallo should be, so use your own judgement.
Making this chunky salsa is really easy. You will need tomatoes, white onion, green onion, cilantro, and perhaps some jalapeño if you like your salsas to have a bit of a kick. Throw in lime juice, extra-virgin olive oil and a little salt and your salsa is complete. The jalapeño is optional but recommended, and the extra-virgin olive oil can be left out if you prefer a drier pico de gallo type finish. It is important to let the salsa sit at room temperature for half an hour before serving because the flavors combine and mellow out.
Store this delicious salsa in the refrigerator for up to 2 days. It will get juicier in there, but you can pour off some of the juice before serving if there is too much. This is so quick and easy to make, and it is so versatile. The simple Mexican flavors it boasts mean you can serve it as a dip with chips or bread, or have a spoonful over grilled fish or chicken. Salsa can be used to top a hamburger or cheeseburger, or you can even spoon some on to a plate of salad to add color to the plate, as well as a south of the border flair. This recipe is well worth making.
- 4 seeded, chopped ripe tomatoes
- Juice of 1 lime
- ¼ cup finely chopped white onion
- 1 finely chopped green onion
- ¼ cup chopped cilantro
- 1 seeded, finely diced jalapeño (optional)
- 2 teaspoons extra-virgin olive oil
- Salt, to taste
- Combine the tomatoes with the lime juice, white onion, green onion, cilantro, and jalapeño if using.
- Stir in the extra-virgin olive oil and add salt to taste.
- Let the mixture sit for half an hour at room temperature before serving so the flavors can meld.
Salsa is one of the easiest Mexican recipes to master. After all, if you can chop a few ingredients and toss them together you can make salsa. This recipe is like a cross between salsa and pico de gallo however. It is not as chunky or dry as pico de gallo but its rustic, coarse texture gives it pico de gallo appeal. So if you want something versatile enough to be served as a dip, condiment or sauce, this is a nice recipe to choose. For the very best results ensure all your ingredients are fresh. When making salsa, that is not the time to skimp on fresh ingredients because the flavor difference will be huge.
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