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Fresh Tomato Salsa

Fresh Tomato Salsa


Also called Salsa Cruda, Salsa Fresca or Pico de Gallo. No matter what you call it, it’s a great addition to any Mexican meal.

Serves: 6–8


  • 2¼ pounds of tomatoes, diced (5 tomatoes)
  • ¼ cup chopped green onion
  • 1 tablespoon fresh lemon or lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove fresh garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt, or to taste


To spice up your salsa, add any of the following:

  • 1–2 tablespoons fresh or bottled jalapeno peppers
  • 1 teaspoon to 1 tablespoon fresh Anaheim chili peppers, diced fine
  • ½ teaspoon red chili pepper flakes


Mix all ingredients. Chill for an hour. Serve and enjoy.

Shifrah Devorah Witt and Zipporah Malka Heller are mother daughter co-authors, working and cooking in Jerusalem, where they live. The Best of Mexican Kosher Cooking is their second ethnic cookbook. The Complete Asian Kosher Cookbook their first book spans Chinese, Japanese, Thai, Indian and Southeast Asian cooking.
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