Nice recipe! Sometimes I cut up a peach to add to salsa when serving with salmon.

this is not salsa.. this is pico de gallo.. which is used as an garnish.. or could be used in within a salsa to add a level of texture..

http://en.wikipedia.org/wiki/Pico_de_gallo

Hi Roland, nice to see you here. Great idea about the peach. I'll have to remember that one.

Hi Jason, welcome as well. I try not to split too many hairs over what to call things, especially when it comes to recipes. Too many regional differences. In my family we call this salsa. In fact, in the wikipedia link you cited, they say "In Mexico, pico de gallo is better known as salsa mexicana...". Here's another wiki link on salsa with even more information.

This is all fine and dandy... but what kind of tomatoes should I use? This is the biggest problem for me. When I use fresh tomatoes it tastes awful (well not awful, but too tomato-ey), not like the "pico de galo" I've had in Mexico, or even in certain restaurants in Vancouver.

Hi,

Where my husband is from(huejucar, Jalisco) there pico de gallo is fruit cubed and with chile and lime. So yeah, it is totally a regional thing.

Thanks for the recipe,
Mo

When we made this in my house we take the chopped onion and mix it with lime (and also lemon in our house) juice and put them in the microwave for about 30 seconds. We then let it cool while we chop everything else. For some reason this takes the raw bite out of the onions but leaves them crunchy!

When we make guacamole we just mix about half a cup of this salsa with an avacado and the juice of half another lemmon or lime and some sea salt!

Hi, I like your pico de gallo! Here's another simple salas that my grandma taught me. 4 reg.ripe tomatoes and 3 jalepenos. Boil both until tender. Then put tomatoes, jalepenos, 1 clove of garlic and a small piece of onion and salt to taste into a blender. Don't want to blend it too long You want the salsa to be chunky. This is great with tortilla chips, tacos and quesadillas.

To make this salsa more tasty you can first flame grill the tomatoes and then peel off . then blend the tomatoes with coriander leaf and onion slices. Blend with salt and green chilly. Try it , I know you'll love it.

Do you think that I could can this salsa? I know it will not be fresh this way but I am looking for a great salsa receipe!

Could salsa be frozen? I've got a ton of my garden ripe all at once and I'm trying not to lose anything.

Really curious about the frozen and canned question. I'm looking for a recipe that would be good frozen.

Salsa is delicious frozen, texture is different, but tastes more like fresh than canned.

I just ran across your recipe for the fresh salsa. It's quite similar to what I made recently for Pico de Gallo. It was my first attempt at pico de gallo but I must say it turned out well. I received instructions from a Mexican friend who would be attending the Mexican theme party that we were having. Excellent! The only difference in what I did was that I put everything through a food processor, for a finer blend. I used both Roma and regular red tomatoes, making for a red, white and green salsa.
I like your idea for using it on steak or with beans, etc. I will be making this more often and using it on more than tacos or enchiladas!
Thanks!

I have been making this canned salsa for years. It makes around 8 pints and once sealed in a hot water bath, keeps almost forever. I use the snap lids for canning, I find them easier to use and I never worry about the seal.

I use my homegrown tomatoes and make sure they are nice and ripe before I use them. I would suggest a Roma tomato if you have to buy the tomatoes but make sure they are nice and red and ripe.

12 cups tomatoes, peeled, chopped, drained
5 medium onions coarsely chopped
4 medium green peppers coarsely chopped
1 cup chopped cilantro
9 cloves garlic, minced
16 – 20 jalapeno peppers, without seeds and finely diced
4 skinny hot peppers with seeds, finely diced
juice of 2 limes
20 oz tomato paste
3-4 tsp cumin
1 tsp coriander
3 tsp salt
1 ½ cups vinegar

Put in a large dutch oven or soup pot. Bring to a boil. Turn down to a simmer. Stir regularily until thickened. Fill jars. Process in a boiling water bath for 15 minutes.

NOTE: For a spicier salsa, use some of the seeds of the hot peppers. If you want less spice, cut down on the number of hot peppers used.

Is there any way to preserve salsa without cooking it? And does anyone know the shelf life of either process--cooking or fresh? My husband has a recipe some people want him to make for them to store for future use. We don't want that cooked flavor or consistency though. We want that fresh taste preserved but some of it will be in storage for 3-4 months. What do you think our options are?

I lived with my ex-boyfriend and his family for almost a year in Phoenix (they're Mexican), and they made pico de gallo very differently. We never really measured anything, either, just as long as there are equal parts of each ingredient.

1 avocado, diced
1 tomato, diced
1 onion, diced
1 cucumber, diced
chopped fresh cilantro
fresh squeezed lime juice
garlic (optional)

Just mix the ingredients together and refrigerate to let the flavors mix.