This zesty Mexican Salsa Fresca recipe is perfect for barbecues or game nights. It’s savory with a hint of sweetness from ripe tomatoes, bursting with flavors from jalapeño, lime, cilantro, and cumin. This naturally vegan dish is quick and easy, ready in under 15 minutes.
What is Salsa Fresca?
Salsa fresca is a type of Mexican salsa made with fresh, uncooked ingredients such as tomatoes, onions, cilantro, jalapeño peppers, and lime juice. It has a tangy and slightly spicy flavor and is commonly used as a dip for tortilla chips and as a topping for tacos and burritos.
Why you should try this recipe
- Easy and super quick to make – toss the ingredients in a food processor, blitz everything up, drain the excess juice, and you’re done! You can serve this salsa as an appetizer alongside my Mediterranean Vegan White Bean Artichoke Dip, Peach Caprese Salad, or Muhammara with Fresh Pomegranate for a festival of colors and flavors!
- Vegan and gluten-free – naturally vegan and gluten-free, this salsa provides a vibrant, delicious option for all your guests, whatever dietary restrictions they might have.
- Super fresh appetizer or snack for game nights or barbecues – tangy, and fresh, it brings freshness to any barbecue item (I love it with grilled halloumi). If you have leftover tomatoes, check out my Puff Pastry Tomato Tart with Whipped Feta: so easy to make and crowd pleaser!
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Ripe tomatoes – I love using Roma tomatoes for their bold flavor and sweetness. Have any leftover tomatoes? Use them to make Summer Tomato Toasts With Sourdough Bread or Puff Pastry Tomato Tart with Whipped Feta!
- Jalapeño (used seedless) – a mild, large green pepper that brings a subtle spiciness as well as mild bell pepper notes. You can add the seeds if you like heat!
- Lime juice – a staple of Mexican cuisine, adds tang and freshness to the salsa.
- Fresh cilantro – complements the tomatoes, jalapeño, and onion thanks to its fresh and citrusy flavor. Got leftover cilantro? Put it to good use in my Refreshing Bell Pepper Cucumber Salad With Ginger Dressing.
- Red onion – for a bright, peppery touch that elevates the salsa.
- Garlic (grated or crushed) adds depth and binds the elements of the salsa together.
- Ground cumin – brings out the flavors of the salsa thanks to its earthiness.
- Kosher salt – to season.
How to make Salsa Fresca?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Start by preparing the vegetables:
- Peel and roughly chop the red onion.
- Thoroughly rinse and roughly chop the tomatoes into quarters.
- Thoroughly rinse the jalapeño. Then, remove the top, cut in half, and remove the seeds and white parts (they can sometimes bring bitterness).
- Roughly cut into chunks.
Mix the salsa:
- Add the chopped tomatoes, onion, and jalapeños to the bowl of a food processor, along with grated garlic, fresh cilantro, lime juice, ground cumin, and kosher salt.
- Pulse a couple of times until roughly combined and chunky.
- Transfer the mixture to a fine mesh strainer and stir with a spatula to help drain the liquid.
- Keep draining the liquid until your salsa reaches the desired consistency.
Tip: I recommend drinking the tomato juice right away, this is delicious and a perfect chef’s treat!
- It’s ready! Serve with tortilla chips and a chilled glass of Pinot Gris.
Nim Keys – Useful Tips
- Choose ripe tomatoes – for the best flavor and to avoid a mealy texture.
- Draining the excess juice from the pulsed mixture is important to get the perfect, not-too-wet salsa texture.
- Adjusting the heat – this salsa is on the milder side. If you like it spicy, add the jalapeño seeds (this is where most of the heat is).
Wine Pairing for Salsa Fresca🍷
PINOT GRIS
This grape variety, also called Pinot Grigio in Italy, or Grauburgunder in Germany produces wines that are bold with flavors. They usually display aromas of lime, lemon, pear, white nectarine and apple.
The crispiness of Pinot Gris will complement the acidity of tomatoes, lime, and garlic while providing a beautiful contrast to the vegetal notes of jalapeño and cilantro.
Pinot Gris wines can be made in a wide range of sweetness levels from bone dry to sweet. To pair with this recipe, I recommend a dry Pinot Gris.
WINE APPELLATION SUGGESTIONS
Recipe FAQs
The most common way to serve this salsa is with tortilla chips. However, Salsa Fresca is also a delicious accompaniment for eggs (fried, scrambled, or omelet) or grilled halloumi.
Yes! It is a make-ahead-friendly recipe. Follow the recipe as written, then store in the fridge in an airtight container until ready to serve!
How long does it keep?
You can store this Salsa Fresca in the fridge for up to 2 days in an airtight container.
Other Delicious Appetizers Recipes
Salsa Fresca (Mexican Fresh Tomato Salsa)
PRINT SAVEEQUIPMENT
- Lemon Squeezer
- Food Processor
- Fine Mesh Strainer
INGREDIENTS
- 1 pound (450 g) ripe tomatoes (I used Roma tomatoes)
- 1 jalapeño pepper
- .5 red onion peeled
- 1 medium clove garlic grated
- ½ cup (10 g) fresh cilantro roughly chopped
- 1 ½ limes, juiced about 3 tablespoons of lime juice, you can add the juice of 2 limes if you like things extra tangy
- ¼ teaspoon ground cumin
- 1 teaspoon kosher salt
INSTRUCTIONS
Start by preparing the vegetables:
- Thoroughly rinse the tomatoes and jalapeño.
- Roughly chop the onion and tomatoes into quarters.
- Remove the seeds and roughly chop the jalapeño (see step-by-step photos above in the post).
Make the salsa :
- Add the tomatoes, red onion, and jalapeños to the bowl of a food processor, along with grated garlic, roughly chopped cilantro, lime juice, ground cumin, and kosher salt.
- Pulse a couple of times until roughly combined and chunky.
- Transfer the mixture to a fine mesh strainer and stir with a spatula to help drain the liquid. Keep draining the liquid until your salsa reaches the desired consistency.
- It’s ready! Serve with tortilla chips and a chilled glass of Pinot Gris.
NOTES
- Choose ripe tomatoes – for the best flavor and to avoid a mealy texture.
- Draining the excess juice is important to get the perfect, not-too-wet salsa texture. I like mine when there is still some juice running through the salsa but adjust according to taste. (Also, I recommend drinking the tomato juice right away, this is delicious and a perfect chef’s treat!).
- Adjusting the heat – this salsa is on the milder side. If you like it spicy, add the jalapeño seeds (this is where most of the heat is).
Sorry. I fail to see how this recipe is anything more than a thousand other recipes with the same ingredients. I’ve done essentially the same thing for four decades.
Hi Skyy! Thank you for reaching out. Sorry we couldn’t meet your expectations. Let us know if there is anything we can do to help. I hope you find what you are looking for 🙂
The balance between the acidity and the spices was perfect. I love cilantro so I added a little more and it was perfect! Very refreshing!
Thanks a lot much, Becky! I’m so glad to hear 🙂