Salsa Fresca
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Skip the store-bought salsas and try this easy homemade salsa fresca recipe. Salsa fresca is a quick and easy fresh tomato salsa. Salsa is a staple of Mexican food and no two salsa are alike. It’s delicious with tortilla chips, in tacos, on top of enchiladas, or even in a Mexican style salad.
When I was teaching, the cafeteria ladies at my school made fresh salsa, or salsa fresca, every single day. And every day it tasted just a little bit different depending on how hot or large the chiles they use are, or whether or not they left in more seeds or not. This easy salsa recipe is a great way to use fresh garden tomatoes.
Ingredients for salsa fresca
This recipe comes together in minutes! Cilantro is an integral part of Mexican food, if you object to it, just omit it!
- Tomatoes
- fresh cilantro
- green chile peppers
- 1 clove garlic
- fresh lime juice
- Green onions, or yellow onion. Purple onion or white onion can also be used.
- cumin
- Salt and pepper to taste
Which chile peppers are best for salsa?
This is entirely subjective, depending on how mild or spicy you like your food.
Jalapeño peppers give medium heat, while serrano peppers are considerably hotter. You can also “adjust” the heat level of a chile pepper by using less (or more). Keep the seeds and white ribs and the dish will be hotter, remove the seeds and ribs for a milder pepper. I tend to use jalapeño peppers, which seem to hit the right balance of flavor and heat for my family and friends.
While a poblano, and Anaheim peppers are milder than jalapeños, since they are so large, I wouldn’t suggest them unless you’re going to be using them in another dish.
Which tomatoes are best for salsa?
Roma tomatoes are usually used for salsa because they are meatier are less juicy. But if you grown tomatoes like I do, use your vine-ripened tomatoes! I’ve even made salsa with cherry tomatoes if that’s all I have growing at the time. Whatever you do use fresh tomatoes, and not canned or jarred tomatoes for the best flavor.
How to make salsa Fresca
I watched salsa fresca being made (and sampled it), for 30 when I was a teacher, and have learned their “recipe” and picked up a few tips. Salsa fresca should be chunky, not smooth, so process it briefly.
Seeding the tomatoes is easy. Cut the tomatoes in half and gently squeeze out excess liquid and seeds.
- Seed and chop tomatoes. In a food processor or blender, pulse half of the tomatoes, chiles, onions, cilantro, cumin, and garlic 3 or 4 times.
- Put tomato mixture into a bowl, stir in remaining chopped tomatoes and lime juice. Season to taste with salt and pepper.
- Serve with tortilla chips or tacos.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
What to serve with salsa fresca
Cilantro Rice is an excellent side dish for Mexican dishes.
Salsa Fresca
Ingredients
- 4 medium tomatoes seeded and chopped
- 1/2 bunch fresh cilantro chopped
- 1 jalapeno chile seeded and finely minced (or serrano)
- 1 clove garlic minced
- 1 lime juiced
- 2-3 green onions chopped, or 1 small white onion, chopped fine
- 1/2 teaspoon cumin
- Kosher salt to taste
- black pepper to taste
Instructions
- Seed and chop tomatoes. In a food processor or blender, pulse half of the tomatoes, chile, onions, cumin, cilantro and garlic 3 or 4 times.
- Put tomato mixture into a bowl, stir in remaining chopped tomatoes and lime juice. Season to taste with salt and pepper.
- Serve at room temperature or chill until ready to serve.
I just made your salsa fresca. I’ve tried many, and this was the best! Zesty and fresh
Thank you Ann Marie! That just made my day!
This is the best yet………….I have tried a lot and they don’t compare. Simply DELICIOUS! Thanks so much for sharing.
I love easy salsas like this. So fresh and delicious!
Hand me a chip! I wanna start dipping 🙂
Thank you for this great recipe!