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    Home » Blog » Whole Food Recipes » Appetizers & Drinks

    September 18, 2018 | By Jami

    Garden Fresh Salsa Cruda & Pico de Gallo Recipe

    Jump to Recipe

    Easy garden fresh salsa recipe that you can make into a smooth, restaurant-style salsa cruda for dipping or a chunky pico de gallo for topping tacos and more. Find more great ideas on the Quick Healthy Recipes page!

    Garden Fresh Salsa-Pico de Gallo-Salsa Cruda

    One of my favorite things about having a garden is being able to make fresh salsa when tomatoes and peppers are in season. A reader asked me recently where my fresh, uncooked, salsa recipe was and I realized I'd never posted this simple - yet super flavorful - recipe. Which, since I make it several times a week during August and September, was quite an oversight!

    While fresh salsa is a simple recipe - if you've got tomatoes, peppers, and onions you're basically good - there are many variances in flavor additions: garlic, lime, cilantro - or not.

    There are also texture differences and in our house I like to make two versions of fresh salsa, just like we are served at our favorite Mexican restaurants. This may or may not be because of a certain picky eater who prefers a smooth sauce while others like it nice and chunky (a-hem). In either case, it's a simple way to please everyone and to have the two styles of salsa available for different applications.

    Garden Fresh Salsa

    Garden Fresh Salsa-pico de gallo

    First up is the classic, chunky pico de gallo full of diced tomatoes, peppers, onions and garlic. If you'd like to add other ingredients like corn, black beans, (or sweet bell peppers as I did here), pico de gallo is the version you'll want to use for those additions.

    Garden Fresh Salsa-Salsa Cruda

    Next is a restaurant-style salsa cruda where the same tomatoes, peppers, onions and garlic have been whirred in a food processor to a much smoother consistency. This is the salsa to keep 'pure' with only tomatoes, onions, and hot peppers - and spicy if you like it that way. Since we do like ti hot, I always leave the seeds and the membranes of jalapeño peppers before adding to the food processor.

    Note: 'salsa cruda' simply means a raw, uncooked sauce that can be any texture. Some recipes leave it chunkier, but I wanted to differentiate it from the pico de gallo and we are mostly served it smooth in restaurants, so that's why I call the smoother salsa 'cruda.'

    Can you make both these fresh salsa variations at the same time?

    Garden Fresh Salsa-Pico and Cruda_650

    I will often make both these salsas together because they use almost the same ingredients and it's easy to do - half the lime for one, the other half for the other, and so on.

    Here's where I probably should confess that I'm not a cilantro fan - I think it overtakes the other flavors in salsas most of the time. I usually use Italian parsley and I like the fresh flavor it adds that only enhances the other flavors. I don't mind a bit of cilantro, just not overkill.

    Like always in making your own real food, the choice is yours on how much an ingredient to add or whether to add it at all!

    Garden Fresh Salsa-Pico de Gallo and Salsa Cruda

    While I've made versions of these fresh salsas for years, dealing with the large amounts of juice from ripe tomatoes has always been an issue (a little tomato in your liquid, maybe?), so I added a draining step to the recipe that I adapted after reading about it in Cook's Country.

    It's not crucial, so you can choose to skip that step, but it does make using the salsas with finger foods like tacos much easier, since it cuts down on the extra liquid that tends to run down your arm and pool on your plate.

    Garden Fresh Salsa-Pico-Cruda

    Oh, and our favorite way to eat these salsas is with 10 Minute Baked Tortilla Chips to put all the emphasis on those garden fresh flavors - yum!

    Garden Fresh Salsa-Pico de Gallo and Salsa Cruda
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    4 from 1 vote

    Garden Fresh Salsa Cruda & Pico de Gallo

    Easy garden fresh salsa recipe you can make into both a smooth, restaurant-style "salsa cruda" and (or) a chunky "pico de gallo."
    Prep Time20 mins
    Total Time20 mins
    Course: Condiment
    Cuisine: Mexican
    Yield: 3 -4 cups
    Author: Jami Boys

    Ingredients

    • 3 pounds tomatoes
    • 1 teaspoon salt
    • 1 small onion halved
    • 2 to 4 jalapenos halved (use smaller amount and remove seeds for milder salsa)
    • 1 anaheim pepper halved & seeded
    • 1 lime halved
    • 4 garlic cloves peeled
    • 1/2 teaspoon pepper
    • 1/4 cup chopped parsley or cilantro
    • 1/4 teaspoon cumin optional
    • optional diced vegetables for pico de gallo: beans corn, sweet peppers

    Instructions

    • For both salsas: core and quarter the tomatoes. Optional draining step: Sprinkle tomatoes with salt and let sit in a strainer to drain while preparing the other vegetables.
    • For Salsa Cruda:* add one half of the remaining ingredients to the bowl of a food processor (roughly chop the half onion first) and the juice of one half of the lime - pulse until ingredients are roughly chopped. Add half of the drained, quartered tomatoes to the processor and whir with ingredients until the desired consistency is reached; transfer to a serving bowl.
    • For Pico de Gallo:* dice the remaining half of the ingredients and add to a serving bowl, along with the juice from the other half of the lime. Chop the remaining quartered, drained tomatoes and add to the pico de gallo ingredients and stir together well.
    • Salt and pepper both salsas to taste and serve.

    Notes

    *Of course you can just make one type of salsa - just use all the ingredients for whichever type you choose and either process them all for the salsa cruda or hand chop them all for the pico de gallo.

    Nutrition

    Serving: 1/4 cup | Calories: 29kcal | Carbohydrates: 6.2g | Protein: 1.2g | Fat: 0.03g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 207mg | Fiber: 1.8g | Sugar: 3.5g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Other Salsa Recipes You May Like:

    • My Favorite Thick Salsa for Canning
    • Roasted Tomatillo or Green Tomato Salsa
    • Quick & Easy Roasted Corn Salsa
    • Ultimate Hot Pepper Guide (with tons of recipes, including salsas)

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    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. Yvonne says

      September 13, 2014 at 2:01 pm

      I just made a batch of your salsa....weighed out 3 lbs. of tomatoes and I got a lot more than 2 cups. Now I'm wondering if I did something wrong???

      Reply
    2. Deloris says

      August 10, 2014 at 1:53 pm

      I was wondering how the tomato skin processes? Do you notice that they are still there and do they
      separate during the blending time? I am wondering if I would need to peel the tomatoes.

      Thanks.

      Reply
      • Jami says

        August 10, 2014 at 4:35 pm

        We don't notice them at all, Deloris! In fact, I now just process tomatoes for our canned salsa and chutney, too - it's so nice not to have to deal with peeling them first. 🙂

        Reply
    3. Syrenna says

      September 23, 2013 at 6:57 am

      I just found your site. This looks very good. I wonder if you could can it? I wished there was a way to submit recipes to a site that would test them for acidity and such and tell you processing times.

      Reply
      • Jami says

        September 23, 2013 at 9:21 am

        I'm pretty sure you can't can these, Syrenna, as they are almost equal tomatoes to low-acid products. 🙂 I do have a canned salsa recipe, though, that I make every year and it's very good, though of course it's not fresh like these. Here's the link if you're interested (I've tried a lot of canned salsa recipes over the years and this is the best for thickness and flavor in my opinion): https://anoregoncottage.com/2009/09/my-favorite-salsa-for-canning/

        Reply
    4. Bacon says

      September 05, 2013 at 4:52 pm

      Your salsas look delicious. I make pico de Gallo all the time. I have a question about the salsa cruda. Whenever I put my ingredients through the food processor they always get so many air bubbles that the salsa turns a pink colour. Have you ever had this problem, and if so what do you do about it, and if not how do you avoid it?

      Thanks!

      Reply
      • Jami says

        September 05, 2013 at 7:31 pm

        Hmm, I haven't really had that happen. I wonder if it's caused by over-processing? I always whir up the other ingredients first to get them to the size I want, then add the tomatoes as they only need a bit of processing to get to the consistency we like. Not really sure if that's the issue, but hope it helps!

        Reply
      • Troy says

        February 03, 2015 at 1:59 pm

        I have noticed air bubbles getting into my salsa cruda when I use a food processor. The fix for that is to just let it sit in the refrigerator overnight.

        Reply
        • Jami says

          February 04, 2015 at 12:35 pm

          I haven't noticed a problem with that, Troy. Maybe pulse just a few times to lessen the air?

          Reply
          • Troy says

            February 04, 2015 at 12:45 pm

            It all turned out in the end. Like I said letting it sit overnight removed the air bubbles in the tomatoes. The onion, cilantro, and chilies were chopped by hand and then folded into the chopped tomatoes.

            I also use grape tomatoes in my salsa, which might also be a factor.

            Reply
            • Jami says

              February 04, 2015 at 4:32 pm

              Oh, good to know. Sounds delicious, any way it worked. 😉

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