This fresh tomato salsa made from vine tomatoes, a touch of chilli and fragrant coriander (cilantro) is the perfect taco topper, nachos accompaniments or breakfast burrito addition!
I made some beef chilli mince nachos for my husband last night and didn’t have any jarred salsa in the house, so I made my own! It couldn’t be simpler – and with some substitutions (see Recipe Notes below) you can make it with whatever you have in the house.
Really simple and quick to throw together, plus you can adjust the flavours to suit your own palate i.e. make it sharper, spicier or saltier! See Recipe Notes below.
This homemade fresh tomato salsa can be used in my breakfast burrito recipe (recipe coming soon or can be found on my Instagram page), or in my Cajun Prawn Taco recipe. Why not also make my Chunky Guacamole too?
Ingredients
Tomatoes: I use large vine tomatoes in this recipe, as I find de-seeded them works best for texture/flavour. I have made it before using cherry and baby plum tomatoes however, and although different, it still tastes great. So use what you have available.
Onions + Spring Onions: I use both for the aesthetic aspect (purple onion and green onion) and also because I love onion. You can use both, one or none at all (if you’re following a low FODMAP diet / don’t eat allium)
Chilli: I’m opting to use de-seeded chilli as it’s my preference over jalapeños. I’ve made it using jalapeños before and it was much spicier, so proceed with caution!
Coriander: fresh is best, and I wouldn’t substitute it for dried
Lime Juice: where possible, always use fresh lime juice (rather than the packaged pre-squeezed). I suggest the juice of 1 lime, and I do like food zingy, so I don’t anticipate you needing more. But I always encourage
Salt: 1 tsp of sea salt may seem substantial, and it is, but it is the PERFECT amount for this.
FAQs
See Tomatoes note in Recipe Notes above.
Coriander adds to the authentic Mexican flavour, so it would be better to omit than add something else.
You can, but make sure to strike a balance between the chilli and jalapeños (or leave one out). Chop some up, add and taste before adding more. Otherwise, things can get very spicy very fast!
Yep – either finely (mince) chop 1 clove of garlic and steep it in the lime juice for 10 minutes before adding into the mixture or add 1/2 teaspoon garlic puree.
Not necessary for this recipe, but if you have a good quality extra virgin olive oil, then feel free to add a splash.
Storage
The tomato salsa can be stored in the fridge for up to 5 days.
It will lose some of its crunch, but the flavours will marinate together better with time. It’s why I always recommend making a few hours in advance of use.
And finally …
If you have any questions, or want to tell me what you think of my recipe, then leave a comment below!
If you like this recipe and are looking for more taco accompaniments, then why not try my Chunky Guacamole or Red Cabbage Slaw?
Fresh Tomato Salsa (Pico De Gallo)
Ingredients
- 2 large vine tomatoes
- 2 spring onion
- ½ red chilli de-seeded
- 1 lime (juice only)
- ½ small onion
- 5 g coriander
- 1 tsp salt
Instructions
- Chop the top off 2 large vine tomatoes (discard), then slice in half
- Discard the insides (seeds) and then slice into thin matches and then into cubes
- Finely chop up de-seeded 1/2 red chilli, 2 spring onion, 1/2 small onion and 5 g coriander
- Add tomatoes into bowl with finely chopped items and add 1 lime (juice only) and 1 tsp salt, mix to combine
