Salsa.  Great word, but it doesn’t tell you what you’re getting.  Salsa means sauce, and that can be almost anything. It’s the modifier that tells you something.  Salsa crudo – raw sauce.  Salsa verde – green sauce.  Salsa rojo – red sauce.  And so on.

We are going to start with the simplest, and my favorite, salsa.  In Mexico, you’ll see it as salsa.  Here in the States we call it pico de gallo.  They say it’s also called Salsa Crudo, but no one has ever served it to me with that name, here or in Mexico.

It’s the easiest and quickest of the red table sauces.


2 cups finely chopped tomatoes, preferably Roma

1-2 cups finely chopped red onions

1-3 finely chopped raw jalapenos, seeds removed

1/2-1 bunch fresh cilantro, finely chopped

Juice of 1 lime

Juice from pickled jalapenos to taste

salt to taste


This is the easiest recipe ever.  Just chop everything finely, season to taste, and serve.  Make a lot, because it gets better in the refrigerator for 2-5 days.