Salsa fresca is a quick, easy, and fresh homemade salsa. This easy salsa recipe is a great way to use fresh garden tomatoes.
The cafeteria ladies at my school make fresh salsa, Salsa Fresca, every single day. And every day it tastes just a little bit different depending on how hot or large the chiles they use are, or if they left in more seeds or not.
I’ve been watching salsa fresca being made (and sampling it), for 23 years now and have picked up a few tips. Since my tomatoes are going crazy right now, I made a big batch this weekend for a BBQ. The only adaptation I’ve made from traditional salsa is substituting green onions for white. This is definitely one of those dishes that my husband loves taste testing. I process half of the salsa in the food processor and then add the remaining tomatoes, for chunky salsa.
How to make salsa Fresca
You’ll need fresh tomatoes, green onions, a fresh chile, and cilantro. I know the cilantro hating camp are holding their noses right now, and although cilantro is a key component, leave it out if you’re not crazy about it!
Seeding the tomatoes is easy.
Cut the tomatoes in half and gently squeeze out seeds.
Put all the ingredients in a blender or food processor, very briefly pulse. You’ll want it to be a bit chunky. Serve with chips or tacos.
- 4 medium tomatoes seeded and chopped
- 1/2 bunch fresh cilantro chopped
- 1 green chile seeded and finely minced
- 1 clove garlic
- Juice of one lime
- 2-3 green onions chopped, or 1 small white onion, chopped fine
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Seed and chop tomatoes. In a food processor or blender, pulse half of the tomatoes, chile, onions, 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.
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