Who doesn’t like salsa? Whether you are a fan of fresh pico de gallo to spicy salsa verde, salsa has improved the flavor and taste of many a family meal. But for the acid sensitive, salsa is a tricky addition. Prelief can help. Two caplets of Prelief can reduce 95% of the acid in 2TBSP of Chunky Salsa Medium.
Pico de gallo, also known as salsa fresca, salsa picada, or salsa mexicana is made with fresh chopped tomatoes, lime juice, chilies (heat of your choice), onions, cilantro leaves. One easy way to control acidity is with your choice of tomato. We prefer fresh, home grown tomatoes rather than store bought tomatoes. Why? Store-bought tomatoes are harvested weeks before their optimal ripeness and usually contain more acid. A general rule is the riper the fruit, the lower the acid. Your local farmers market can be a great resource for tomatoes too!
Cherry tomatoes, (i.e. Super Sweet 100) or the delicious yellow pear tomatoes are surprisingly low acid, perfect for use not only in salsa but also in pasta sauce. Varieties that contain the name “Ace” are also considered lower in acid. Generally, though, it’s the yellow, gold and orange tomatoes that seem to be sweeter and lower in acid. A good compromise is to look for red tomatoes that are streaked with yellow or orange.
Several other fruits and veggies can also be used to create fresh salsa. Avocado salsa is made from lime, cilantro, peppers, garlic, olive oil and salt. Mango salsa has a light spicy, sweet flavor and works beautifully with grilled chicken or fish. Pineapple salsa can work with ham or pork though, fair warning, this can be much higher in acid. Both corn and carrot salsa can bring more healthy veggies into your diet but with a spicy twist.
Pico De Gallo
- 3 yellow or red onions
- 20 ripe yellow tomatoes (cherry or pear shaped) or 2 large tomatoes, chopped
- 1 cups fresh cilantro leaves
- 1 to 2 jalapenos, finely chopped (if you prefer spicy)
- 1/4 tsp grated lime peel
- Salt to taste
Wash, dry and then chop onion, tomato and cilantro. Slice jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice jalapeños VERY finely. Mix in a bowl. Sprinkle with a touch of salt and lime juice! Serve and enjoy!
For some variations to this recipe fold in a cup of either some finely diced cucumber, red bell pepper, or jicama. It’s also great with avocado! It will be easier to dice a mango that is still a bit firm, ripe, but not too soft.
- 1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup)
- 1 cup chopped avocado
- 2 tbsp finely chopped red onion
- 3 Tbsp fresh cilantro leaves, chopped
- dash of lime juice or lime peel
Serve with your choice of chips, crackers or on fresh tortillas, topped with sour cream and cheese!
Avocado & Pineapple Salsa
- 1 cup diced tomatoes (your choice of yellow, orange or red)
- 1 cup chopped avocado
- 1/2 cup diced pineapple
- 1/2 cup diced bell peppers
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped red onion
- 4 tbsp lime juice
- 1 tbsp diced jalapenos
- salt and pepper taste
Mix ingredients in a bowl, sprinkle with salt and pepper to taste. Serve with your choice of chips, crackers or on fresh tortillas, topped with sour cream and cheese! Better yet, try it on some chicken or chops!