Salsa fresca goes way beyond the chip. It is a recipe you always want to have handy, or just have down because it has so many uses. Although it is impressive to have a homemade batch on hand as a snack for guests, salsa fresca can also be great with fish, tacos, as a topping over rice and so on. This recipe below is the classic version of salsa fresca, but can absolutely be changed around by adding, subtracting, or switching out ingredients for whatever is fresh and in season.
around 15 minutes
4 plum tomatoes, seeds removed and chopped
1 small red onion, chopped
3 cloves of garlic, chopped
1 jalapeño, seeded removed and chopped
1 cup of chopped cilantro
juice of 1 lime
approx 1 tablespoon of extra virgin olive oil
salt & pepper
** The key to a good salsa fresca is to make sure the tomatoes and onions are chopped evenly (around the same size). The garlic and jalapeño should be chopped smaller than the tomato and onion, but even to each other.
- Place all of the chopped ingredients into a bowl. Squeeze in the lime juice and drizzle the olive oil. Season with salt and pepper.