The Beautiful, Beautiful Salsa!

A crowd pleaser amongst well....everyone I know! Once, you've mastered this basic Pico de Gallo recipe, there are endless ways that it can be modified. Swap out the tomatoes for seasonal fruit (mangoes, peaches, pineapple and strawberries work beautifully!), or add some grilled corn, black beans, and chipotle powder for an easy and delicious southwest salsa!

---

What you need:

*Note: All recipe items are “to taste” - so add more or less of anything based on personal preference :)

4-6 ripe tomatoes, finely chopped

1/2 of a red onion, finely chopped

1/2 cup pickled jalapenos, finely chopped

1/4 cup cilantro, finely chopped

2 cloves garlic, pressed

Juice of 1 lime

1 tbsp apple cider vinegar

Sea salt to taste

What you do:

1. After completing the prep, add all ingredients to a medium sized bowl. Once the tomatoes are diced, they will begin releasing liquid - don’t worry! The salsa will be drained immediately before serving.

2. Put the bowl in the refrigerator for at least two hours.

3. When you’re ready to serve, drain all of the liquid from the bowl and transfer it to a serving dish. Done!

Note: Each day that the salsa sits in the refrigerator, it will become significantly more spicy and flavourful. You will want to eat it within 2 days of making it.

For fresh fruit salsa, simply swap the tomatoes in the recipe above with the seasonal fruit of your choosing. My favourites are mango, pineapple, peach, berry, or a combination of them!

For southwest salsa, just add some black beans, grilled corn & chipotle powder!