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Fresh Salsa recipe

Fresh Salsa recipe

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Fresh ripe tomatoes, chillies, onion, garlic and coriander with a splash of lime juice - all you need to make a delightfully refreshing salsa. Jalapeños will give the most heat! Use jarred if you can't find them fresh.

240 people made this

IngredientsServes: 16

  • 4 large fresh tomatoes, diced
  • 1/2 large onion, minced
  • 3 cloves garlic, chopped
  • handful chopped fresh coriander
  • 2 tablespoons fresh lime juice
  • 1 jalapeño chilli, seeded and minced
  • salt to taste

MethodPrep:15min ›Ready in:15min

  1. In a small mixing bowl, combine tomatoes, onion, garlic, coriander and lime juice. Add minced chilli 1 dessertspoon at a time, tasting after each addition to see how hot the salsa has become. Salt to taste. Enjoy!


This is a great base recipe. You can use any chilli you like - green, red, Scotch bonnet, habenero. You could also add black beans or chick peas for a heartier salsa. Serve as a dip with crisps, or a sauce to go over fish or chicken.

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Reviews & ratingsAverage global rating:(194)

Reviews in English (137)

Made it healthier.Great recipe, but I've decided to change it slightly by adding all the ingredients mentioned but without any chillies or peppers as they can be hard on digestion and then add a small handful of sprouted beans to make it both heartier and full of protein!-09 Oct 2008


Used different ingredients.As written I would have to give this a four but I added some stuff that I thought brought it up to 5*s. I used 7 roma tomatoes (pureed 2 of them), used a whole red onion, I didn't seed the chilli & I also added one more (I did seed it). At the end, hubby & I argued as to whether it needed a bit of sugar or vinegar, I won the arguement & we added 1 tbp. plus 1 tsp. of white wine vinegar... this really helped bind the flavours together & strangely enough, seemed to add the bit of sweetness my hubby thought it needed. I think we may have just made the best salsa ever!-24 Jul 2008

by BARBIE0492

This is the same recipe I have been making for ages. Everyone loves it, and there is never enough, no matter how much I make. The great thing about it is that you can simply adjust the amounts of the different ingredients to make it the way you like. I like it spicy, so I throw the seeds in with the chillies. Also, red onion works really well in this.-24 Jul 2008

Homemade Salsa Recipe

Once upon a time, I used to buy pre-made salsa. But then I got curious about the ingredients in it and realized I could make restaurant style salsa myself without any additives. Since then, I’ve never had a jar of salsa fresca in my kitchen that came from the supermarket shelf. Bring the fiesta with this simple and fresh salsa recipe that you’re going to sign up to bring to every potluck from here on out!

Salsa Recipe with Fresh Tomatoes

Our fresh salsa recipe is perfect when you have fresh tomatoes on hand make yourself a batch. Each bite and dip into the salsa is worth the effort of dicing and mincing. This is one of those recipes that you can be flexible with and adapt to your taste for any Mexican recipe or breakfast/brunch meal. Add additional fresh cilantro, onion or lime juice. Or omit any one of these if you want, it&rsquos all up to you and what you want.

A kick of spice to this salsa heightens the flavor of the fresh ingredients, so don&rsquot be afraid to add more minced jalapeno or serrano chili to your taste. As you prep the chili pepper, remember to wear gloves when handing hot peppers or at least be cautious and don&rsquot rub your eyes! For any chicken recipes or egg recipes that we feature on this site, this is one of our go-to fresh salsa recipes.

Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

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    Swaps and Substitutions

    This homemade salsa recipe is for a rather traditional pico de gallo but you can always switch things up, depending on your tastes and the ingredients you have on hand.

    • Other tomatoes? We recommend firm, fleshy hothouse or Roma tomatoes for pico de gallo, but cherry tomatoes or others from your garden will work as well. If your tomatoes are especially juicy, cut them in half and squeeze out the juices before chopping.
    • Can't stand cilantro? Simply omit it.
    • No limes on hand? Try some lemon! While it will taste different, many salsa recipes do use lemon.
    • Other fruit options? In parts of Mexico, pico de gallo is made with fruits other than tomatoes, such as oranges, pineapples, mangoes, and papayas.
    • Can't handle spicy chilis? Reduce the amount of chilis in, or simply omit them.
    • No red onions? Use yellow onions, scallions, or any other kind of onion you have on hand. Some readers enjoy minced garlic in their pico de gallo.

    1. Add all the ingredients to a blender or food processor. Pulse until the salsa is blended to your liking – either chunky, a little chunky or smooth.
    2. Taste and season with more salt, if necessary.
    3. Serve immediately or refrigerate until you’re ready to serve.


    Fresh Corn Salsa recipe is colorful, delicious and super easy to make. It’s a perfect summer salsa and nice change up from tomato based salsa recipes.

    • Author:Julie | The Simple Veganista
    • Prep Time: 10 min
    • Total Time: 10 minutes
    • Yield: Serves 8 1 x
    • Category: Side
    • Method: Mix
    • Cuisine: Vegan, Mexican, Tex-Mex


    • 4 ears of corn (about 3 ½ – 4 cups), shucked and cut from the cob
    • 1 red bell pepper, cored and finely diced
    • ½ red onion, finely diced
    • 1 jalapeno, finely diced (a few seeds are ok for extra heat)
    • 2 limes, juice of
    • ¼ – ½ teaspoon chili powder, optional
    • generous pinch of mineral salt


    Assemble: In a large mixing bowl, combine the corn, bell pepper, onion, jalapeno, lime juice and salt, mix well to combine. Taste for flavor adding more lime juice or salt to taste.

    Store: Keep leftovers in the refrigerator for up to 5 – 6 days. To keep longer, freeze portions in freezer safe containers or baggies.


    • for added creaminess add 1 avocado, diced
    • for extra protein add 1 can (14oz) black beans (about 1 ½ cups), drained and rinsed
    • generous dash of cumin

    In place of jalapeno, try using hatch, poblano or Anaheim chili. Or for extra spicy, use serrano peppers.

    If fresh corn is unavailable, use frozen corn that has been thawed or canned corn (about 2 – 14oz. cans), drained of the juices.

    If don’t care for raw onions, ‘deflame’ them by cutting the onion into thin slices and soaking in hot water for 10 minutes before dicing.

    Can we use canned tomatoes to make salsa?

    I do not add canned tomatoes to this salsa, but I’ve been told by someone that works in a restaurant kitchen, that restaurants mix fresh and canned tomatoes for the table sauce that they offer with their tortilla chips. If you find yourself in the middle of winter craving a fresh homemade salsa, you can mix half raw and half canned tomatoes, just use a good quality organic brand if possible for the best results. I think this is why the restaurant salsas always seem to have a good consistency and a pretty dark red color, even in January, when tomatoes look very pale at the grocery store!

    Fruit Salsa with Cinnamon Chips

    • Yield: 10 Servings
    • Prep Time: 5 minutes
    • Total Time: 35 minutes
    • Course: Appetizer
    • Cuisine: American
    • Author: Sabrina Snyder

    Fresh Fruit Salsa is a great fresh, tangy party food, great for appetizers or desserts. Also perfect as a topping for grilled meats!


    • 2 kiwis , peeled and diced
    • 1 pound strawberries , chopped
    • 1 cup pineapple , chopped
    • 4 clementine tangerines , peeled, separated, and roughly chopped
    • grated zest of one lime
    • 1 tablespoon lime juice
    • 1 tablespoon sugar
    • 1/4 teaspoon cinnamon
    • 1 apple , this recipe used a Fuji apple but Granny Smith or other apples with sharp flavor would also work well


    Note: click on times in the instructions to start a kitchen timer while cooking.

    Mix the chopped kiwis, strawberries, pineapple, tangerines, lime zest, lime juice, sugar, and cinnamon in a medium bowl.

    Peel, core, and dice the apples and immediately toss together with the rest of the fruit.

    Place in the refrigerator for 30 minutes .

    Nutrition Information

    Yield: 10 Servings, Amount per serving: 67 calories, Calories: 67g, Carbohydrates: 17g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 222mg, Fiber: 3g, Sugar: 12g, Vitamin A: 280g, Vitamin C: 62g, Calcium: 30g, Iron: 1g

    All images and text © for Dinner, then Dessert.

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