Mexican night or Taco Tuesdays wouldn’t be complete without some homemade pico de gallo or fresh tomato salsa. Made with the freshest ingredients composed of tomatoes, chile peppers, red onion, cilantro, and lime — you can’t go wrong with it! Now let’s get chopping.

 

What You Need for Tomato Salsa

  • 2 to 3 medium sized fresh tomatoes
  • 1/2 red onion
  • 2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed)
  • Juice of one lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • 1 pinch dried oregano (crumble in your fingers before adding)
  • 1 pinch ground cumin

How to Make Tomato Salsa

1. Start by roughly chopping the tomatoes, chiles, and onions. Set aside some of the seeds from the peppers (if you want some extra heat). Be careful not to touch your eyes after chopping the chiles.

2. Throw all of the ingredients into a food processor. Pulse only a few times, just enough to finely dice the ingredients but make sure not to purée. If you don’t have a food processor, you can finely dice them by hand.

3. Place everything in a serving bowl and season with salt and pepper. This is also the time where you can adjust the taste of your salsa to your liking. If the salsa is too hot, you can add more tomatoes. If it lacks heat, throw in the chili seeds that you saved or add some more cumin. Let the salsa sit for an hour (room temperature or chilled) to allow the flavors to combine.

4. Serve with chips, tacos, quesadillas, or anything you want. The salsa will keep refrigerated for up to 5 days. Enjoy!

Now, you don’t have to go to the supermarket to buy ingredients for your salsa — you can grow your own tomatoes, chiles, and herbs with our Mini Fruit and Veggie Kit (coming soon) and Herb Starter Kit.

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