Pick De Gallo, Salsa Fresca, Tomato Salsa, whatever you wanna call it, today we’re here to discuss it in all it’s beauty. And boy is it beautiful. Follow me…
Fresh Tomato Salsa
A good tomato salsa is one of those staples in life. Whether it’s for dipping tortilla chips, plonking on a chicken breast or wrapping in a fajita, salsa is an absolute must in my house. And really, it’s gotta be a freshly homemade salsa.
Fresh is best!
Admittedly for a looooong time (too long) I’d get store bought salsa just for the pure fact I thought a really delicious homemade salsa would be tricky to make. I tested around with this recipe for a while, longer than I usually would with a recipe actually. Let’s be real there’s enough salsa recipes out there to feed the 5000, so I felt it important to make this one the most delicious it can be! First things first, let’s take a quick look at what you’ll need:
Tomato Salsa Ingredients
Tomato Onion Jalapeño Cilantro/Coriander Garlic Lime Cumin Extra Virgin Olive Oil
The Secret Ingredient!
The key to the perfect salsa is a drizzle of extra virgin olive oil. This gives the salsa a gorgeous silky undertone. It also pairs PERFECTLY with tomatoes and binds all the flavours together. Only a tbsp worth, but a real game changer!
Canned Tomatoes vs Fresh Tomatoes
Many recipes I’ve seen use canned tomatoes, but for me the taste and texture is second to none using diced fresh tomatoes. The tomato is the hero ingredient so why not celebrate it in all it’s glory? Grab the juiciest freshest tomatoes you can find and use those canned tomatoes for a rainy day.
What are the best kind of tomatoes to use?
I regularly use vine ripened tomatoes, but Roma tomatoes also work great.
Do I have to use Cilantro/Coriander?
I know this is quite a controversial ingredient, but I do highly recommend using it. It gives that iconic salsa flavour, even if just a little is used. If you really REALLY don’t like it you can sub parsley, at a push. But the flavours won’t quite match up.
How to make Tomato Salsa
Whilst it does take a little extra time, I can say with absolute confidence that a hand chopped salsa is better than a blended one. There, I said it.
Salsa without a food processor
So many recipes out there use a food processor to make salsa. This was actually what I used first time round testing this recipe and didn’t touch it again since. I really do see the benefits, which mainly seem to base around convenience, but take a little extra time to hand chop and you’ll see a huge difference. Personally I feel there are a few different reasons for this:
What to serve with salsa?
Homemade Pita Chips Potato Wedges Tortilla Chips Fried Cheese Balls Halloumi Fries
Can I make this ahead of time?
It’s best to let the flavours develop in the fridge before you serve, just an hour will do. Having said that if you do choose to let it rest, make sure you add salt after so it doesn’t start producing tonnes of water.
How long does salsa last?
I usually keep it in the fridge, tightly sealed, for 4-5days. Just remember leftovers will go slightly soupy due to the salt. Just give it a good mix before serving, or, pop in the food processor to bind it together a bit more. If you’re looking for more salsa recipes then check out my Shrimp Avocado & Mango Salsa and Pork Chops & Peach Salsa! For more classic dip recipes check out these beauties:
Hummus Guacamole Marinara Dip Blue Cheese Dip
Anywho, enough about me being a hand chopping snob and more about this salsa. Let’s tuck into the full recipe shall we?!
How to make a Homemade Fresh Salsa (Full Recipe)
If you loved this Fresh Salsa then be sure to pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!
