Salsa Recipe
Make Salsa Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Tomato Salsa (Pico de Gallo)
Roasted Tomatillo Salsa Verde (optional mix-in)
Method
Fresh Tomato Salsa (Pico de Gallo)
- 1
Prepare tomatoes
Core and dice the ripe tomatoes into roughly 1/4-inch pieces. If tomatoes are very juicy, scoop out some seeds and excess juice to prevent a watery salsa.
- 2
- 3
Combine ingredients
In a medium bowl, combine the diced tomatoes, diced onion, and minced jalapeño.
- 4
Add cilantro and seasoning
Roughly chop the cilantro and add 1/2 cup to the bowl. Pour in 2 tablespoons of fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon olive oil (optional).
- 5
Taste and adjust
Stir well and taste. Adjust salt, lime, or jalapeño heat as desired. Let sit at room temperature for 10–20 minutes to allow flavors to meld before serving.
- 6
Serve
Serve chilled or at room temperature with tortilla chips, tacos, or as a topping for grilled meats.
Roasted Tomatillo Salsa Verde (optional mix-in)
- 7
- 8
Blend
In a blender or food processor add roasted tomatillos, blistered serrano (stem removed), 2 garlic cloves, 1/4 cup cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt. Pulse until you reach a slightly chunky to smooth consistency, about 6–10 pulses (or longer for smooth).
- 9
Cool and mix
Taste and adjust salt or lime. Let cool, then either serve separately as salsa verde or fold 1/3 to 1/2 cup into the fresh tomato salsa to create a hybrid salsa with bright tang and charred flavor.