I grow many types of organic heirloom tomatoes each summer. Though I have made and water-bath canned several different kinds of cooked salsas in years past, I decided not to bother this year. I far and away prefer to make and eat fresh salsa (aka Salsa Fresca or Pico de Gallo) with my tomatoes right after I pluck them off the vine.
I take a pretty loose approach to salsa making. I don’t really follow a recipe- I simply chop up a slew of tomatoes, then add a little of this and a little of that. Red onion is a must. So is lime juice, cilantro, and some jalapeño chile. Sometimes I may add cucumbers…avocado is another option. In the pictures here, you’ll notice I added fresh (raw) corn sliced right off the cob.
Below is a basic fresh salsa recipe with which you may play around. Chop the tomatoes as big or as small as you like, and use different colored heirloom tomatoes, if possible (though if you want your salsa to contain as little liquid as possible, it’s best to use plum tomatoes). Make a little to snack on with crackers or chips, or to eat with veggies, or throw together a big batch to enjoy with tacos or any Mexican-inspired meal. I’ve been known to eat a big bowl in lieu of a salad! Have fun and enjoy.
More fresh salsas:
Pico de Gallo from The Homesick Texan
Watermelon Pico de Gallo from The Pioneer Woman
Pico de Gallo/Salsa Fresca from The Kitchn
Recipe for Fresh Salsa with Heirloom Tomatoes
- *4 medium tomatoes chopped (I chop mine big because I am lazy: chop them small for a more traditional salsa fresca)
- *fresh raw corn sliced off 1-2 ears
- *1/2 red onion diced
- *1/4 cup chopped cilantro
- *3-4 medium garlic cloves minced
- *1 jalapeño chile finely chopped
- *2 limes juiced
- *Coarse sea salt to taste
- 1. Mix all the ingredients in a medium bowl. Taste and adjust the ingredients to your liking. Let the salsa "rest" for about 30 minutes, then drain the liquid if quite a bit has accumulated in the bottom of the bowl.
- 2. Serve immediately, and/or store for 1-2 days in the refrigerator.