Source: Rachel Claremon

Dice

• 4-5 large tomatoes
• 1 sweet onion
• 1-2 jalapeño peppers, seeds and membranes removed and finely diced

Drain the tomatoes as you dice them. (Depending on how juicy they are, I sometimes core out the entire center and all the seeds.) Mix tomatoes, onions and peppers together in a large bowl.

Add In

• Lime juice
• Fresh cilantro, chopped finely
• Garlic powder
• Salt & pepper

Mix everything together in a big bowl, seasoning to taste. Keeps fine in the fridge for a few days, but usually gets eaten much sooner than that.

Rachel’s Secrets of Success

1. As with my world-famous guacamole, I don’t measure when making fresh salsa, and do everything by taste. I generally aim for a 2:1 ratio of tomatoes to onions – when I’m making it for Mom, it usually ends up closer to half-and-half. I add a ton of fresh cilantro and lime juice, and a fair amount of black pepper and garlic powder. (For a stronger taste, you can use minced garlic from a bottle, and pour in some of the juices, as well.) I like my pico de gallo fairly mild, but if you want it spicier, use more jalapeno or a stronger pepper like a serrano.
2. I try to use firmer, less juicy tomatoes, or else the salsa gets pretty mushy and runny. I like the taste of sweet Maui onions best, but you can also use regular yellow or white onions, or red onions for added color.

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients” – Julia Child