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A bowl of salsa fresca served with chips.
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Salsa Fresca

This salsa fresca is a blend of diced ripe tomatoes, onion, jalapeno, cilantro and lime juice, all mixed together to make a light and refreshing dip or condiment. A quick and easy recipe that tastes so much better than store bought salsa, and always gets rave reviews.
Course Appetizers
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 4
Calories 25kcal
Author Sara Welch

Ingredients

  • 1 1/2 cups diced Roma tomatoes cored and seeded
  • 1/3 cup white onion rinsed in cold water and finely chopped
  • 1 jalapeno seeds and ribs removed, then minced
  • 1/4 teaspoon garlic minced
  • 1/3 cup cilantro leaves chopped
  • 1 tablespoon lime juice
  • salt to taste

Instructions

  • Place the Roma tomatoes, onion, jalapeno, garlic, cilantro, lime juice and salt in a bowl. Stir to combine.
  • Let stand at room temperature for 20 minutes to let the flavors blend. Serve immediately, or refrigerate for later use.

Video

Notes

  1. I prefer to use Roma tomatoes as they have a firm texture and don’t contain as many seeds. Vine ripened tomatoes are also a good choice. You really can use any tomato you like, so long as you remove the seeds and dice it into the appropriate size pieces.
  2. This dish will stay fresh in the refrigerator for up to 3 days. I don’t recommend freezing it, as the texture will change and become watery.
  3. I’ve written this recipe to have a mild level of heat by removing the seeds and ribs from the jalapenos. If you prefer a spicy salsa, leave some of the seeds and ribs in the jalapeno.

Nutrition

Calories: 25kcal | Carbohydrates: 2g | Sodium: 50mg | Potassium: 132mg | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 12.1mg | Calcium: 6mg | Iron: 0.1mg