Fresh tomato sauce ~ light and spicy fresh tomato sauce with a touch of lime and uncooked. Also called pico de gallo ~ is a delicious appetizer with tortilla chips or dressing your favorite Mexican dish.
We planted our garden again this spring and watered and fertilized all the plants; probably watering more this year than I can remember due to the 90+ temperature stretches.
We lovingly cared for these little shoots as if they were our children, anxiously waiting for the first sign that there would be a harvest and watching as some of the tomato plants grew as tall as I did. Don’t be too impressed ~ I only measure 5’2″.
Our reward for all this care is a lot of tomatoes. I’m talking about Lots.Of.Tomatoes. We’ve eaten them in pasta salad, cut into BLT slices and even an appetizer of goat cheese and tomato. Some have a future in marinara, but for now, our favorite is this fresh tomato sauce with a basket of tortilla chips and a couple of margaritas.
My husband and I have been making fresh tomato sauce (some call it Pico DeGallo) for over 20 years. Knowing how much I love it, he brought a recipe home from a business trip to the West Coast a long time ago and we’ve been making it ever since.
In a blind taste test, you would never know the difference between a batch made by the husband and one by yours, but if you really looked at a side-by-side comparison, you would see what can only be described as the huge difference in our personalities.
Their tomatoes are cut exactly the same size and carefully cut into cubes. Mine… They are not. Whichever way you cut it, if you like fresh sauce, this recipe is for you. There is some diced time, but there is no cooking and the taste of sweet tomatoes, spicy jalapeño, cilantro and a hint of lime makes even those who may be bored with the sauce.
Like me, you’ve probably bought “fresh” salsa at the grocery store, so you might be wondering
. . .
Why bother making homemade sauce~ worth the time and hassle and there is any difference in taste?
The answer is yes and yes. There are actually some really delicious “fresh” sauces in grocery stores right now that I’ve bought many times and will continue to buy when tomatoes aren’t growing in my backyard yard and available at virtually every roadside stall and farmers market.
The fact is, even the freshest sauce in your supermarket can never be as fresh as the one you make at home. If you’re lucky enough to pick tomatoes from your own garden, they literally go from vine to table in hours. If they’re from the farmers market, they’re probably not much older than that.
Fresh tomato sauce is made with just a few simple ingredients:
- white vinegar fresh
- lemon juice
- coarse sea salt
alt=”fresh tomato sauce ~ uncooked recipe, diced tomatoes, jalapeño, onions, cilantro and lime. Tasty appetizer or top any Mexican dish.” />
Once you’ve chopped,
diced, chopped, squeezed and sprinkled all the ingredients in a bowl, mix gently until everything is combined, then cover and refrigerate for at least an hour (2-4 hours recommended), but if you’re like me and can’t wait to dig, no one will judge you.
Tip: Give dried herbs some rubbing between your thumb and forefinger to awaken their flavor.
So while the summer lasts and until the last tomato is picked from the vine, I will make this fresh tomato sauce and whether you call it salsa or Pico DeGallo, tomato or tomahto, fruit or vegetable, slide the jar of processed sauce into the back of the refrigerator, it will stay as long as you make it fresh.
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