How to make homemade salsa that's as tasty as the restaurant's. Also known as pico de gallo, this fresh Mexican condiment is simple to make, healthy, and makes wonderful use of fresh ripe tomatoes. With just the right amount of tartness, spiciness and well-rounded flavor, this salsa recipe is a crowd pleaser.
Makes: 4 cups Prep Time: 15 mins Ready In: 15 mins
Ingredients
• 4 cups ripe tomatoes, deseeded, diced • 1/2 cup white onion, diced • 1/2 cup cilantro, chopped • 1 large clove garlic, crushed, finely minced • 1/2-1 jalapeno pepper, finely diced • 1 TBSP lime juice, fresh squeezed • 1 1/2 tsp salt
Directions
(Need salsa fast? Want to skip all the dicing? Just combine all ingredients in a food processor and pulse. You'll get blended salsa instead of chunky.)
Combine all ingredients in a large non-reactive bowl--stainless steel, glass, ceramic, or non-staining plastic. Mix well. Some like it hot, some like it not. If you can handle more heat, by all means, use the entire jalapeno instead of half. Otherwise, you can separate the mix and add more pepper to just half, thereby pleasing everyone by offering 2 heat levels. But be sure to label which is which!
Taste and adjust salt and lime juice to desired flavor. Serve fresh or seal in an airtight container and refrigerate for an hour to allow flavors to meld.
Serve with restaurant-style tortilla chips or use as a condiment. Enjoy!
and pulse. You'll get blended salsa instead of chunky.)
--stainless steel, glass, ceramic, or non-staining plastic. Mix well. Some like it hot, some like it not. If you can handle more heat, by all means, use the entire jalapeno instead of half. Otherwise, you can separate the mix and add more pepper to just half, thereby pleasing everyone by offering 2 heat levels. But be sure to 
which is which!