Besides chip dipping, this salsa also works great as a taco or burrito topper. If you prefer chunkier salsas, substitute 4 chopped tomatoes for the tomato juice (for a total of 6).
12-oz. can tomato juice
4-oz. can pickled jalapenos, drained and diced (save the liquid)
1 Tbs. pickled jalapeno juice (more if you like)
2 cloves garlic, minced
1 sweet white or purple onion, minced
2 medium tomatoes, chopped
1 tsp. salt
1 tsp. parsley flakes
1 tsp. lemon juice
1/4 cup fresh cilantro leaves, chopped
Combine all ingredients. Dip your chips.
This delightful, fresh Mexican condiment, also called salsa fresca, is simple and delicious. Use it as a taco or burrito topping, or pair it with plantains and black beans and rice for a Latin-inspired dinner. Or just dip your chips in it.
2 large, ripe tomatoes, cored and seeded
1 garlic clove, minced
1 medium red or sweet onion, finely diced
1 to 2 finely diced Serrano chiles (or more, depending on your heat tolerance)
1/2 bunch cilantro, chopped
Juice of 1 lime
Salt to taste
Mix all ingredients together in a large bowl. Serve at room temperature, or refrigerate briefly before serving. Pico de gallo is best served shortly after preparing it.
Use fresh herbs for best results.
1 clove garlic, minced or pressed
1 cup canola oil
1/4 cup red or white wine vinegar
1 Tbs. lemon juice
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. ground mustard seed
1 tsp. sugar
1 tsp. fresh oregano, chopped fine
1 tsp. fresh thyme, chopped fine
1 tsp. fresh dill weed, chopped fine
Combine all ingredients in a large container; combine with a whisk. Keep refrigerated.