Fresh salsa with tomatoes, onions, cilantro, jalapaños, and lime

This is our go to recipe for a simple, fresh salsa that we put on most of our tacos and is great with chips. It’s probably the simplest and cheapest salsa you can make. You can add additional ingredients to add a bit of character to it. Chopped garlic, smoked salt, diced tomatillos, or honey would be great. You can roast the tomatoes and onions in your oven to add a deeper flavor.

Pico de Gallo Salsa

Ingredients

4 ripe plum tomatoes, seeded and finely chopped
1/2 white onion, finely chopped
1/2 cup cilantro leaf, chopped
1-2 jalapeño or serrano peppers, seeded and finely chopped
1/2 lime
pinch of salt and pepper to taste
pinch of cumin to taste

Optional

1 tspn honey
2 garlic cloves, minced

Preparation

To de-seed the tomatoes, just slice them in half lengthwise and using your fingers, scoop out the majority of the seeds. You don’t need to get everything. To de-seed the peppers, just cut off the stem end of the pepper and then slice the peppers in half lenghtwise. Using a spoon, scrap along the inside of each half to remove the membrane and seeds in one motion. Careful after handling the peppers. Don’t get your hands on your face or any other sensitive part of your body before thoroughly washing up. Once you have everything chopped up, just mix everything together in a bowl