Chunky El Pato Salsa

A bright, chunky salsa that combines the bold chile‑tomato base of El Pato salsa de chile fresco with fresh diced tomato, onions, jalapeño, cilantro, and balanced seasonings — perfect with chips or Mexican dishes.

Ingredients

• 1 can (7.75 oz) El Pato salsa de chile fresco
• 1 medium Roma tomato (about 1 cup diced, seeds removed)
• ½ cup finely diced white or red onion
• 2 green onions, thinly sliced
• 1 medium jalapeño, seeded and diced (adjust heat to taste)
• ½ cup fresh cilantro, chopped
• Juice of 1 lime (about 2 Tbsp)
• ½ tsp ground cumin (optional)
• ⅛–¼ tsp dried Mexican oregano
• ¼ tsp sugar (balances acidity)
• ½ tsp kosher salt (adjust to taste)
• ½ tsp freshly ground black pepper
• 1 small garlic clove, minced (optional)

Directions

Prep the Fresh Ingredients

Dice the Roma tomato, finely dice the white or red onion, slice the green onions, seed and dice the jalapeño, chop the cilantro, and mince the garlic if using. Removing seeds and excess juice from the tomato helps keep the salsa chunky and prevents it from becoming watery (a common pico de gallo technique).

This base of fresh ingredients mirrors classic fresh salsa compositions of tomato, onion, jalapeño, lime, and cilantro.

Combine and Season

In a medium bowl, combine the diced tomato, onion, green onions, jalapeño, and cilantro. Add the El Pato salsa de chile fresco and gently fold until the fresh ingredients are evenly mixed with the base.

Add the lime juice, cumin (if using), Mexican oregano, sugar, salt, and black pepper. Stir to combine thoroughly, then taste and adjust salt, lime, or heat as needed — seasoning balance is key in fresh salsa recipes.

Cover and refrigerate for at least 30–60 minutes so the flavors meld before serving.

Notes

Preparation

• Draining excess tomato juice and removing seeds helps retain a chunky texture rather than a watery salsa — a key fresh salsa practice.
• Taste for salt and acidity after chilling — chilling can slightly soften perceived seasoning, and fresh salsas often benefit from final adjustment.

Serving Suggestions

• Serve with tortilla chips as a classic appetizer or snack.
• Use as a condiment for tacos, grilled meats, quesadillas, or eggs for brightness and texture.

Variations

• Mild: Remove all jalapeño seeds or substitute with mild peppers.
• Smoky: Lightly char the jalapeño or tomato before dicing for a subtle smoky depth.
• Extra Heat: Include some jalapeño seeds or add serrano peppers for more spice.

Make-Ahead & Storage

• Refrigerate in an airtight container for 3–4 days; flavors continue to develop and often taste even better after resting.
• If excess liquid collects, drain before serving to maintain chunkiness.