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–+ servings
salsa fresca in a bowl with tortilla chips and a glass of wine on the side
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5 from 1 vote

Salsa Fresca (Mexican Fresh Tomato Salsa)

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.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mexican
Diet: Vegan
Servings: 4
Calories: 32kcal
Author: Ninon Michels

Equipment

  • Lemon Squeezer
  • Food Processor
  • Fine Mesh Strainer

Ingredients

  • 1 pound ripe tomatoes (I used Roma tomatoes)
  • 1 jalapeño pepper
  • .5 red onion peeled
  • 1 medium clove garlic grated
  • ½ cup 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
US Customary - Metric

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

  1. Choose ripe tomatoes - for the best flavor and to avoid a mealy texture.
  2. 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!).
  3. 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).

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 589mg | Potassium: 326mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 25mg | Calcium: 21mg | Iron: 0.5mg