Salsa with Fresh Cilantro

Six ingredients chopped and mixed. That’s all it takes to make a fresh salsa that beats anything from a jar. Ripe tomatoes, fresh cilantro, serrano or jalapeño chile, onion, garlic, and a splash of red wine vinegar.

This is essentially a pico de gallo with the addition of red wine vinegar, which adds a sharp tang that balances the fresh vegetables. Most pico de gallo recipes use lime juice for that acid. The vinegar gives a slightly different, more European edge.

The note about using this in guacamole is worth following. Fold this salsa into mashed avocado and you have a seasoned guacamole without needing to add anything else.

Peeling and seeding the chile before mincing removes the hottest parts (the membrane and seeds) and gives you a more controlled, moderate heat.

Kitchen Tips

• Use the ripest tomatoes you can find. This is a raw salsa, and bland tomatoes make bland salsa.
• Mince the chile and garlic very fine. Large pieces create hot spots in individual bites.
• Let the salsa sit for at least 15 minutes before serving so the flavors marry.
• Serve the same day for the freshest flavor. The tomatoes release water overnight and dilute the salsa.

Variations

• Roasted salsa: Char the tomatoes and chile under the broiler before chopping for a smokier version.
• Mango salsa: Add diced mango and swap the red wine vinegar for lime juice for a sweet-hot tropical salsa.