Salsa Fresca (fresh salsa) is mixture of fresh tomatoes, onion, jalapeño, cilantro and lime juice. It’s different from the homemade canned salsa, mango tomato salsa or store-bought salsa as it’s more crunchy, chunkier and is less runny.
There is lots of debate between the difference between Salsa Fresca and Pico de Gallo, but the names are commonly interchangeable with each other. There are variations across Mexico depending on the region, and even differences from ingredients. There are some Pico de Gallo’s that are made with fruit. And not the tomato fruit, but that’s another debate.
Pico de Gallo translates to beak of the rooster and I haven’t the foggiest idea as to why it’s known by such a name. It seems like the origins of the name aren’t very clear.
No matter what you prefer to call Fresh Salsa, Pico de Gallo or Salsa Fresca, it’s a delicious way to eat your summer vegetables, with an authentic Mexican flair. Bon Appetit! Приятного аппетита!
Salsa Fresca - Pico de Gallo with Heirloom Tomatoes
- 2 cups ripe tomatoes chopped
- ½ red onion chopped
- 1 jalapeño pepper deseeded and finely chopped
- juice of a ½ a lime
- ½ cup cilantro chopped
- salt to taste
Mix together tomatoes, onion, jalapeño, lime juice, salt and cilantro. Allow to sit for at least 15 minutes before serving to allow flavors to meld together.
Some people like to strain the tomatoes from the juices for a chunkier and drier salsa. If you prefer this, simply place chopped tomatoes in a strainer for about 30 minutes to allow juices to drip out.