Salsa Fresca, also commonly known as pico de gallo, is a uncooked, chopped salsa used as a garnish in Mexican cuisine. Salsa Fresca at it’s simplest form is just tomato, chili, and onion. Adding citrus juice , vinegar, cilantro and garlic is also very common. My recipe today takes advantage of fresh heirloom tomatos and jalapenos from my garden. This is a simple recipe that will make a great salsa for chips, tacos and much more.
Heirloom Tomato Salsa Fresca
1 Cherokee Purple Tomato
1 Medium Purple Onion
1/4 Cup Cilantro pulled from Stems
2 Cloves Garlc
Salt & Pepper
1. Finely Dice (1/8″-1/4″ squares) the tomato and onion.
2. Cut your Jalapeno in half lengthwise and clean the seeds/core out to meet desired heat level.
3. Mince Garlic and finely chop Cilantro
4. Mix everything together and add juice of the whole lemon.
5. Salt and Pepper to taste
Simple as can be and delicious.