A standard and almost necessary accompaniment to most Mexican food is salsa. Salsa (meaning “sauce” in Spanish) comes in many different ways, the most common being chopped tomatoes, onions and chile.
Growing up with a Hispanic mom from Tucson, we had salsa with meals several times a week—with steak and pinto beans, tacos, tostadas, over green beans. My job, even as a little girl, was to make the salsa for our meals.
Usually I used canned tomatoes and canned ortega chiles. Now with the prepared salsas so good and easily available, I typically save my salsa making for fresh salsas, including this fresh tomato salsa. “Salsa Fresca” or “Pico de Gallo”, as this salsa is often called, is easy to make, especially because it requires no cooking. Just be careful when handling the chilies.
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