Introduction: How to Make Salsa
This instructable will explain how to make one of the easiest and most delicious salsas ever. It requires hardly any effort - no cooking, just chopping and mixing. If you make this right, you will never want to buy that lousy supermarket salsa again.
Step 1: Ingredients
All you need for this recipe is:
8 Tomatoes (I used Roma Tomatoes so adjust quantity based on what type of tomato you use)
Cilantro (Adjust quantity to taste, I used around 15 sprigs)
2 Jalepenos (Put more of the vein in if you want it spicier, less if you want it milder)
6 Garlic Cloves (Again, adjust to your tastes)
1/2 Onion
1/2 Cup of Olive Oil
Lime Juice (I ended up using the juice of 3 Key Limes, probably equivalent to 2 normal limes)
Salt to taste
You will also need:
A bowl or something to mix the ingredients
Something to mix the ingredients like a spoon
A knife
Again, you can adjust quantities to suit your tastes/yield.
And remember, the salsa will only be as good as your ingredients, so make sure to buy good produce.
Step 2: Chop Up and Add Ingredients
Chop up the tomatoes, onion, garlic, jalapenos and cilantro and toss them in a large bowl.
Add the lime juice and olive oil. Hold on the salt for now
Step 3: Mix
Stir it all together, just don't mush it together though - gently mix it.
Step 4: Add Salt
Add salt to taste, I used a few pinches. Make sure to mix the salt in.
The reason why you should mix it before adding the salt is if you plan on using the salsa mostly for eating with chips, I would try it with a chip first. Some chips are saltier then others, so you may need to adjust the amount of salt you add.
Step 5: Enjoy
Enjoy your homemade salsa.
I like to keep mine in the fridge for a few hours before I eat it, since if you let it sit in the fridge for a while, the flavors combine together and I think it tastes much better. But if you are tempted, feel free to eat it right now.
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19 Comments
10 years ago on Introduction
I am a salsa aficionado always on the lookout for new and authentic recipes that I can share on my salsa website. Thanks for this blog. I will certainly return here repeatedly looking for delicious follow up ideas.
10 years ago on Introduction
Looks delicious, very tempted to make this one tonight.
11 years ago on Introduction
I am crazy about salsa. That dish is so crispy with full of taste.
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11 years ago on Introduction
Salsa Fresca or (Pico De Gallo) Delicious... I just made some, and it's super spicy my man better get ready!
11 years ago on Introduction
mmmh i love salsa :)
12 years ago on Introduction
that is pico de gallo my friend
12 years ago on Introduction
I thought this was about a salsa? maybe you should re-title it.
Reply 12 years ago on Introduction
It is salsa, just not the type you see in the jars in stores. It is salsa fresca.
Reply 12 years ago on Introduction
salsa is similar to pico, I'll give you that but only it's made into a sauce most commonly with a blender or a in mortar and pestle.
13 years ago on Introduction
Just made this with 1 habenaro, 1hot banana pepper, and 1/2 of a chile (instead of japalinoes) and it smells great. In the fridge right now. 5*'s - Well done!
14 years ago on Introduction
hehehe lol i grow a huge variety of hot peppers including: peruvian white lighting hot peppers, chileteppin,tabasco,all kinds of habanero,mild jwala peppers,and rio grande chiles.what would happen if i added like 10 of each and like 1 tomatoe? muahahahahahhahahahahahahahahaha!
14 years ago on Introduction
I was going to write up my salsa recipe but it is so similar i may just skip it. I have never added oil and i also have quit adding jalapenos. Instead of... oh heck. Maybe i should just write it up!
Reply 14 years ago on Introduction
What do you use instead of jalapenos? Something stronger or weaker? Mainly I'm interested in weaker as even mild salsa is plenty hot for me :) - where I live traditionally spices meant salt so I've never adjusted to any really hot foods.
Reply 14 years ago on Introduction
You could still use jalepenos just with all the vein and seeds removed. It will not be spicy at all then since all the spiciness comes from the seeds and veins. Or you could use bell peppers and still achieve the same flavor.
Reply 14 years ago on Introduction
I like to use green onions - the kind that come in a bunch.
14 years ago on Introduction
I haven't tried this your recipe, but I am rather mystified by the massive amount of oil that you have chosen to add. Adding oil, in addition to making this a very non-traditional salsa, more than quadruples the calorie content of the dish (a half cup of olive oil has over 950 calories). It is a beautiful instructable though, with great pictures.
Reply 14 years ago on Introduction
what's wrong with calories :D just ride your bike more.
14 years ago on Introduction
I use to work at a tex-mex restaurant where the the cooks made this stuff fresh everyday. You're instructable was spot on, good job.
14 years ago on Introduction
Wow this stuff is amazing, I just made a bowl and my taste buds are exploding with joy! Great instructional! +5!!!