Salsa Fresca is salsa, but made fresh and not poured from a bottle. With all the ingredients chopped fresh from the produce stand, it’s crunchier and doesn’t have that cooked flavor you get with bottled salsas. With many Southwest and Mexican dishes, Salsa Fresca adds the extra fresh flavor, making the other ingredients pop.
Salsa Fresca can be used like other salsas on chips, as a topping for tacos, burritos and other Southwest and Mexican dishes. It gives a great flavor to fajitas, carne asada and huevos rancheros. If you’d like an easy fajita recipe, try our Chicken Fajita recipe. For the recipe, click HERE.
One of the best things about making your own salsa is that you control the flavors. We don’t make ours with too much onion since they can be bitter or too strong at times. We can also control the spiciness by seeding the chile peppers or leaving the seeds and pit in for extra heat. We like to use several seeded jalapenos but adding a small serrano for heat. One serrano can add quite a bit of heat.
Salsa Fresca makes a great companion to fresh made Guacamole. For our recipe, click HERE.
Yield: about 3 Cups
5 or 6 Roma Tomatoes, Seeded and Diced
1 Teaspoon Garlic, Finely Minced
½ Cup Finely Diced Red or White Onion
2 Fresh Jalapeno Chile Peppers, Finely Chopped With Seeds and Pith Removed
1 Fresh Small Serrano Chile Pepper, Finely Chopped
Juice from ½ Lime
½ Cup Fresh Cilantro, Coarsely Chopped
2 Teaspoons Kosher Salt or to Taste
In a medium mixing bowl, put the tomatoes, garlic, onion, chile peppers, and cilantro. Mix well. Add the lime juice and salt to taste. Cover and refrigerate extra salsa.