This amazing classic salsa has been a favorite for many years and is a traditional Southwestern-style sauce. It’s full of tomato flavor and perfect for any time you want to serve a tasty salsa. Made from juicy tomatoes, green bell peppers, green onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico de gallo-style salsa serves as a great appetizer, snack, or sauce for Mexican night.
Salsa comes from the Spanish word for “sauce,” some salsas are fresh and others cooked. Chiles give them that characteristic kick.
Pico de gallo is another name often used for uncooked salsa
Look for large juicy tomatoes when you make salsa. Removing the seeds is easy with a small spoon. Hold the quartered tomato over a bowl to catch the seeds and juice as you scoop them out, and use it in the salsa if you like.
To make a black bean salsa: Stir in 1 can (15 oz.) black beans, drained and rinsed. Makes 5 cups salsa.
Store tomatoes at room temperature for the best flavor and texture. Refrigeration make tomatoes mushy and will cause them to lose flavor quickly.
To seed a tomato, cut the tomato crosswise in half and squeeze each half gently over a bowl to remove the seeds.
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