Salsa Suprema

This is a no-cook salsa stripped down to what actually matters: ripe tomatoes, raw onion, and fresh green chilies. Nothing fancy, nothing hiding behind a dozen ingredients. Just clean, bright heat.

The hour of chilling time isn’t just about temperature. It lets the garlic salt dissolve, the onion mellows slightly, and the tomato juices mingle with the chili heat into one cohesive salsa instead of a bowl of chopped vegetables.

Fresh green chilies are the backbone here. Use whatever variety matches your heat tolerance: Anaheim for mild, jalapeno for medium, or serrano if you like things sharp.

Kitchen Tips

• Use the ripest tomatoes you can find. Pale, mealy tomatoes will give you a watery, flavorless salsa no matter what else you add.
• Chop everything by hand, not in a food processor. You want distinct pieces with texture, not a puree.
• Taste and adjust the salt after chilling. Cold dulls flavors, so the salsa may need a bit more seasoning once it comes out of the fridge.
• This salsa is best eaten the same day. By day two, the tomatoes release too much liquid and the texture gets soupy.

Variations

• Add a squeeze of fresh lime juice and chopped cilantro for a more traditional pico de gallo style.
• Stir in diced mango or pineapple for a sweet-hot fruit salsa that goes great with grilled fish.
• Char the chilies and tomatoes under the broiler before chopping for a smoky, roasted version.