Every Tex-Mex restaurant in Texas has its own homemade version of salsa fresca, also known as “pico de gallo.” Salsa fresca is made up of fresh vegetables, including diced tomatoes, onions, cilantro, jalapeño or serrano chiles, lime juice and salt.
This version, adapted from Austin’s Z'Tejas Southwestern Grill, includes both white and red onions, diced garlic and jalapeños that have not been seeded. Seed your jalapeños if you want to cut down on the heat.
- 1 Pound ripe Roma tomatoes, cores removed and diced
- 2 Tablespoons minced white onion
- 1/4 Cup minced red onion
- 1 to 3 jalapeño chiles, de-stemmed and minced (seed them if you prefer a milder salsa)
- 3 garlic cloves, minced
- 4 Tablespoons fresh cilantro, chopped
- 1 to 3 teaspoons fresh lime juice to taste
- 1/4 Cup vegetable oil
- 1/2 Teaspoon salt
- pepper to taste
Combine ingredients in a medium-sized mixing bowl and let stand at room temperature for at least 15 minutes before serving.