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A bowl of fresh salsa made with diced tomatoes, onions, cilantro, and peppers, garnished with lime slices and cilantro leaves. A wooden bowl of lime wedges sits nearby on a striped cloth.
Penny Kovacs

Salsa Fresca

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Whether you enjoy this delicious Salsa Fresca made with garden tomatoes or canned you are going to love how easy it is to have restaurant style salsa at your own table! It's perfect for taco salads, burrito bowls, carnitas or with your favorite tortilla chips! You control the heat by adding more or less jalapeños. If using canned tomatoes try fire roasted as it lends a wonderful smoky flavor to the salsa!
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Prep Time15 minutes
Total Time15 minutes
Servings: 6 people
Course: Appetizer, Brunch, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 29 oz Diced Tomatoes Fire-Roasted - Muir Glen, 2 - 14 1/2 oz cans or 6 large fresh tomatoes diced
  • 1/2 Red Onion diced
  • 1 Jalapeño Pepper stem removed & minced
  • 1/3 cup Cilantro chopped
  • 2 cloves Garlic minced
  • 1 Lime juiced
  • 1 tsp Cumin Ground
  • 1/2 tsp Salt

Method
 

  1. Dice your tomatoes if using fresh or if using canned, place in a bowl.
  2. Dice the red onion.
  3. Seed and mince the jalapeño, leave seeds in for extra heat.
  4. Peel and mince the garlic.
  5. Chop the cilantro.
  6. Juice the lime.
  7. Combine all ingredients in the bowl with the tomatoes.
  8. Stir well.
  9. Enjoy!

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