Fresh Tomato and Chile Salsa (Salsa Mexicana)

Salsa mexicana, also known as salsa fresca, is the reigning condiment of Mexico. It is found on the tables of both fancy restaurants and neighborhood taquerias. For some reason, in many parts of the country, it is also known as pico de gallo, or "roosters beak," a designation also given to a regional specialty of Jalisco composed of pieces of jicama, with cucumber, melon, or pineapple, all sprinkled with ground dried chiles. The commonality seems to be either the sharply cut pieces of ingredients or the sharp tastes. The clean flavor and texture of freshly prepared vegetables are essential to this relishlike salsa of hand-chopped tomatoes, crisp white onions, and fiery green chiles, all mixed together with pungent cilantro. Salt is a magnet for flavors, so be generous with its use here.
Average Customer Rating:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Fresh Tomato and Chile Salsa (Salsa Mexicana)
Review 1 for Fresh Tomato and Chile Salsa (Salsa Mexicana)
5 out of 5
5 out of 5
Nabeela
California
May 20, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Go-to salsa recipe
May 20, 2010
This recipe involves a lot of chopping finely but it is essential to the texture of the finished product. I've made this numerous times, to serve with chips, to have on fish tacos, to mix in some guacamole.
Review 2 for Fresh Tomato and Chile Salsa (Salsa Mexicana)
4 out of 5
4 out of 5
crustydoc
Charlevoix, MI
May 2, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Far better than canned salsa.
May 2, 2010
Great fresh taste.Not too spicy. Will be enjoyed by all. Easy to prepare. Stick with Serrano chiles, don't try to make spicier or hotter. Sinks into & saturates dipping chips very well.
Review 3 for Fresh Tomato and Chile Salsa (Salsa Mexicana)
5 out of 5
5 out of 5
Anonymous
Limestone, TN (I grew up in Albuquerque, NM!)
April 30, 2010
Would You Recommend? Yes
+4points
4of 4found this review helpful.
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Salsa Mexicana for Cinco de Mayo
April 30, 2010
The only additions I would make are a little crushed garlic clove and no more than 1/2 tsp. finely chopped oregano for the amount of salsa prepared in the recipe.