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Main Section » Recipes » Drinks and Appetizers » Appetizers » Fresh Tomato Salsa

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Fresh Tomato Salsa

Jul 28, 2010

This time of year is the perfect time to use fresh tomatoes. Fresh from the garden tomatoes are one of my family’s favorite summertime food.

Right now tomatoes are in peak season in most parts of the country. Even if you do not grow your own tomatoes, you can easily find them at the farmers market or grocery store.

Fresh salsa/pico de gallo is a great way to use tomatoes.

This recipe is based on one that came from my aunt and we always called it fresh salsa. It is basically a pico de gallo. I have compared a lot of recipes and I really do not think there is any difference between fresh salsa and pico de gallo. I think it just depends on what part of the country you live in.

Do you call it pico de gallo or fresh salsa?


Fresh Tomato Salsa

  • 3-4 tomatoes, chopped ( I used a mixed of red and yellow ones from our garden)
  • 1  onion, chopped
  • 2 cloves garlic, minced
  • Few sprigs cilantro, chopped
  • 1 green pepper, chopped
  • 1/2 jalapeno, chopped (more if you like it spicy)
  • 1 Tablespoon lime juice
  • ¼ teaspoon salt

Mix ingredients together and serve with chips. We do not like our salsa very chunky, so I chop the onion, garlic, cilantro, and peppers in the food processor. Then I chop the tomatoes by hand and mix in the other ingredients.

Filed Under: Appetizers, Recipes, Side Dishes, Vegetables

Previous Post: « Grilling Tomatoes
Next Post: Food Allergies and Skin Care »

Reader Interactions

Comments

  1. FoodontheTable

    July 28, 2010 at 11:44 am

    This looks so good! I call it pico de gallo if it hasn’t been in a food processor. Weird distinction, I know.

    Reply
  2. schroeder

    July 28, 2010 at 2:27 pm

    for added flavor, if you slow roast the tomatoes and jalepenos then blend them for a salsa, the flavor is awesome. I just use a skillet with a very low flame and put the ingredients in and rotate them around until all sides have been roasted.

    S

    Reply
    • Lynn

      July 28, 2010 at 3:01 pm

      @schroeder, Roasting them would give it a lot of flavor for salsa. I am going to have to try that. Thanks!

      Reply
  3. schroeder

    July 29, 2010 at 8:32 am

    The only good thing i got from my ex’s mother !!!!

    That woman could cook !

    S

    Reply
  4. flora

    July 29, 2010 at 9:53 am

    My understanding is that “salsa” = sauce, cooked sauce. Pico de gallo is uncooked, thus sometimes called “fresh salsa.” I believe it is a translation issue, but I could be wrong.

    Reply

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About Lynn

Lynn's Kitchen AdventuresI love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [Read More]

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