Before incorporating fresh jalapeño peppers, make sure to taste them first. The spiciness can vary, and it's challenging to determine without trying. Take a small taste to assess the heat level and accurately gauge the amount you need.
Pico de Gallo (Fresh Salsa)
JoePico de Gallo (Fresh Salsa)
Rated 5.0 stars by 1 users
Category
Salsa
Cuisine
Mediterranean
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Calories
7
Before incorporating fresh jalapeño peppers, make sure to taste them first. The spiciness can vary, and it's challenging to determine without trying. Take a small taste to assess the heat level and accurately gauge the amount you need.
Joe
Ingredients
-
2 to 3 medium-fresh tomatoes (1 to 1 1/2 pounds), stems removed
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1/2 medium red onion
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2 serrano or 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste)
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Juice of 1 lime
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1/2 cup chopped cilantro
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1 pinch dried oregano (crumble in your fingers before adding), or more to taste
-
1 pinch ground cumin, or more to taste
Directions
- Prepare the ingredients by roughly chopping the tomatoes, chile peppers, and onions. Exercise caution when handling the chile peppers, using plastic baggies or disposable gloves, or ensuring thorough handwashing with soap and hot water afterward. Avoid touching your eyes for several hours.
Prepare the salsa by placing all the ingredients in the bowl of a food processor equipped with the blade. Pulse the processor a few times, ensuring the ingredients are finely diced without turning them into a purée. If you don't have a food processor, you can achieve the same result by finely dicing the ingredients by hand.
Season to taste by adding salt and pepper to the salsa once it is placed in a serving bowl. Adjust the heat level by incorporating additional chopped tomatoes if the chiles make it too hot, or intensify the spiciness by carefully adding some chile seeds or a bit more ground cumin. Optionally, allow the salsa to sit for an hour at room temperature or chilled to let the flavors meld.
Enjoy with chips, tortillas, tacos, burritos, tostadas, quesadillas, or alongside pinto or black beans. The salsa can be refrigerated and will stay fresh for up to 5 days.