Homemade Tomato Salsa (Pico de gallo) | Quick and Fresh
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Ingredients
Preparation method
Ingredient preparation
Finely chop the tomatoes, chilli peppers, and onion. Be careful when handling the chilli peppers – we recommend using gloves or thoroughly washing your hands with soap and warm water afterwards, and avoiding touching your eyes for several hours.
Set some of the pepper seeds aside. If the salsa is not spicy enough, you can add them later for extra heat.
Salsa preparation
Place all the ingredients into a food processor fitted with a blade. Pulse only a few times – just enough to finely chop the ingredients, but not blend them into a puree. If you do not have a food processor, chop everything finely by hand.
Chef's tip
If you want a milder salsa, remove all the seeds and inner ribs from the jalapeño pepper.
For the best flavour, use perfectly ripe, room-temperature tomatoes.
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