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Salsa Fresca

Some like it hot! This is a great salsa to customize to the tastes of you and your guests.  When you are making salsas, it is important to note that the seeds and membranes (the white lines inside) the jalepeno are what make your dishes spicier.  To make your salsas more mild, remove seeds and membranes. Or, throw caution to the wind and put all of the seeds in. 

Total Time: 15 minutes

Serving size:  12


Salsa Fresca, Mexican Salsa, Fresh Salsa
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2 pounds of tomatoes, quartered and seeded

1 onion, diced (white or red)

4 jalepenos, diced  (seeds and membranes removed for mild salsa, half seeded for spicy salsa and all seeds for fire salsa)

1 bunch of cilantro

2 cloves of garlic, minced

1 lime, juiced

2 T. sugar

1 T. kosher salt

Put half of the tomatoes, onions and jalepenos into a food processor fitted with the blade attachment and pulse until the mixture is combined.  Add remaining ingredients and pulse until desired texture.  

Add a dish that compliments your menu:

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