Fresh Salsa Recipe
Fresh Salsa Recipe
Have you ever wondered how to make salsa? Many people love the idea of a homemade salsa recipe but are not sure exactly what to do. The good news is this Fresh Salsa Recipe is such an easy salsa recipe to make.
This post includes both a recipe for making homemade salsa as well as Pico de Gallo. The salsa ingredients and the same as our Pico de Gallo. The only difference is the extra step that turns this yummy Pico de Gallo into a yummy salsa. In our opinion, this is the best Pico de Gallo that becomes the best Salsa recipe.
Before we get into the recipes, let’s discuss what makes something a salsa and something a Pico de Gallo.
Difference Between Salsa & Pico de Gallo
You may have heard salsa called by different names. These names include Salsa Picante, Mexican Salsa, and Salsa Fresca. The spiciness can range from mild to wild. Salsa tends to be wet, more sauce-like. The ingredients are cut smaller, or put through a food processor or blender, and work well with a tortilla chip or even to add a sauce topping to a meal.
What is Pico de Gallo? Now, Pico de Gallo is similar to salsa, but there is much less moisture involved. As a result, Pico works less as a sauce and more like a topping. The ingredients are larger than salsa and work wonderfully on food items such as burritos, tacos, fajitas, tortilla chips, and so much more. The larger ingredients give Pico a fresher flavor
This recipe calls for a Jalapeno, but we have been known to add a Serrano Pepper instead for a different flavor and more heat. Peppers are rated on their heat by the Scoville Scale. The higher the number, the hotter the pepper. To give you a baseline, Bell Peppers have 0-100 Scoville Heat Units. Jalapeno Peppers have 1,000 – 10,000 Scoville Heat Units. The Serrano Peppers has 10,000-23000 Scoville Heat Units. So, if you like a spicy dish, use the Serrano Pepper without removing the innards. If you prefer a milder recipe, by all means, remove the seeds, pith, and ribs of the Jalapeno. This way, you get the flavor of the pepper but without the spiciness.
Below you will learn how to make Pico de Gallo, how to turn the Pico de Gallo into a less saucy Salsa, and how to make regular salsa as well.
How to Make Fresh Salsa
- Onion –1 Medium
- Tomatoes – 1 ½ pounds
- Cilantro – ¼ cup Finely Chopped
- Jalapeno – 1 or One Serrano for a Spicer Salsa
- Garlic – 2 Cloves
- Lime – 1 Half
- Salt – ¼ Teaspoon Finely Ground
Steps to Make Fresh Salsa
- Start by removing the seeds of 1 pound of the tomatoes. Do not remove the seeds from the last ½ pounds.
- Once the seeds have been removed from the tomatoes, chop all into ½ inch pieces.
- Next, chop the onion into ½ inch pieces.
- Peel and mince the two cloves of garlic.
- Now we work of the Jalapeno Pepper. Finely chop. Remove the seeds, pith, and the ribs for a less spicy salsa. If you want the salsa to be even hotter than a Jalapeno, chop a Serrano Pepper instead.
- Add the finely chopped fresh Cilantro.
- Add the juice of half a lime.
- Then, add the salt.
- Now stir together.
- Chill and Service.
- This dish is known as Pico de Gallo.
- To turn the Pico de Gallo into a less saucy salsa, pulse in a blender until you reach the desired texture.
- To make this dish more like Mexican Salsa, follow the recipe above but leave the seeds in the tomatoes. Then place all of the ingredients into a blender or a Ninja Auto IQ and blend until it becomes a smooth consistency.