Also known as salsa Mexicana and salsa cruda, this is what comes with the chips in Mexican restaurants. (Cruda means raw, not crude.) For best results, chop very finely; large chunks of tomato are hard to catch on a chip. Reprinted with permission from The New Vegetarian Cooking For Everyone by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
Makes about 2 cups
- 2 large ripe tomatoes, finely diced
- 2 garlic cloves, finely chopped
- 1 or more serrano chiles, finely diced, or 1 jalapeño, seeded and diced
- ¼ cup finely diced white onion
- 2 tablespoons chopped cilantro
- ¼ teaspoon sea salt
- Juice of 1 lime, or more to taste
Combine the tomatoes with their juices, garlic, chiles, onion, cilantro, and salt in a bowl. Add the lime juice and taste for salt. If the tomatoes aren’t very juicy, add 1 tablespoon water. Let stand 20 minutes or so before serving.
With Chipotle Chile: Omit the fresh chile and stir in ½ teaspoon pureed chipotle chile. Increase the amount until it’s as hot as you like it.
Per serving (in 2 cups): 57.7 calories; 0.7g fat; 308.1mg sodium; 477.8mg potassium; 12.2g carbs; 2.6g fiber; 0.6g sugar; 2g protein
- Here are lots more recipes for salsas, chutneys, and relishes.
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Oh, this looks delicious! I've been searching for the perfect Pico de Gallo recipe, think I just found it. Thank you!