Fresh Tomato Salsa

Fresh tomato salsa, sometimes called pico de gallo or salsa fresca, is the bright, raw salsa that comes free with chips at every Mexican restaurant and tastes infinitely better when you make it at home with a real garden tomato. This version uses scallions instead of the more typical white onion for a softer, less aggressive bite, alongside diced green bell pepper for extra crunch.

Lime juice and fresh cilantro are the bright, zingy backbone, while a tablespoon of finely chopped jalapeño contributes just enough heat to make things interesting without dominating. Adjust the chili up or down based on your tolerance and how spicy your specific jalapeño turns out (heat varies wildly even within the same pepper variety).

Seed your tomatoes properly. The recipe specifies this for a reason. Tomato seeds carry a lot of water and slimy gel that will turn your salsa into watery mush within an hour. Take 30 seconds to scoop the seeds out and you’ll get a salsa that holds its texture and intensity.

Serve with tortilla chips, spoon over tacos and grilled fish, or stir into scrambled eggs.

Pro Tips

• Use the ripest, most flavorful summer tomatoes you can find. Out-of-season grocery store tomatoes produce a bland salsa no matter what else you do right.
• Chop everything to a similar small dice for the best texture and so flavors distribute evenly in every chip-scoop.
• Let the salsa rest at least 15 to 30 minutes before serving. The flavors meld and develop a more cohesive personality as they sit.
• Wear gloves when chopping the jalapeño, or wash your hands carefully after. Capsaicin transfers easily to your eyes hours later.

Variations

• Add a half teaspoon of cumin and a pinch of smoked paprika for a smokier, deeper flavor.
• Stir in a chopped peach, mango, or pineapple for a fruit salsa variation that pairs beautifully with grilled fish.
• Use red onion instead of scallions and add a chopped serrano alongside the jalapeño for a more aggressive traditional pico.