Relax with a bowl of tortilla chips and this super refreshing homemade salsa fresca. It's the perfect appetizer or topping for your favorite tacos and enchiladas. Minutes is all it takes to prepare!
Salsa fresca, simply translated means fresh salsa. Each ingredient is fresh, nothing canned or in a packet. I love eating salsa fresca on a hot summer day or using it to top my favorite carne asada tacos or cream cheese white chicken enchiladas.
You can put salsa fresca on anything and everything! It's so good. And I happen to think this is the best salsa fresca, ever. After lots of trials this blend is perfect.
This is just a basic roundup of the ingredients you will need. A little explanation on a few ingredients. Make sure to reference the recipe card at the bottom of this page for the full ingredient list and instructions.
- roma tomatoes - if you can't find roma tomatoes you can sub out another tomato, the taste may be a little different but it would still work
- green onions
- lime juice
- lemon juice - using some lemon juice because too much lime juice can be too bitter, the lemon helps to counter it with the perfect citrus taste
- fresh garlic
- serrano peppers - these are spicy, the recipe calls for one with the seeds and one seedless, if you want a more mild salsa I suggest using no seeds or switching to jalapeños
How to Make Salsa Fresca
Making salsa fresca couldn't be any simpler!
My biggest tip to ensuring you have the best, most delicious tasting salsa is that you use ripe tomatoes. If they aren't ripe you won't get a lot of flavor in your salsa. So again, use ripe tomatoes.
Make sure to clean all your fresh produce before you use it.
I like to quarter the tomatoes before they go into the food processor.
Make sure to cut the seeds out of one serrano pepper but leave the seeds in the other for some spice.
Into the food processor add in the tomatoes, green onions (stems cut off), juice of half a lime and half a lemon, cilantro, minced garlic, the serrano peppers and salt. Pulse everything together. You can leave it chunky or make a thin salsa, it's up to you. I like mine somewhere in the middle.
Chilling and Shelf Life
Salsa always tastes better after it's had a day or two to sit and develop flavors. You can eat this right away but if you plan ahead, it's really best after a day in the fridge.
This salsa will stay fresh for a week in the fridge.
More Mexican Style Recipes
- Salsa Verde
- Birria Quesa Tacos
- Bang Bang Shrimp Tacos
- Pico de Gallo
- Blackened Chicken Tacos
- Al Pastor Tacos
- Summer Chicken Taco Salad
- Tomatillo Salsa
- 8 roma tomatoes, must be ripe
- 3 green onions, stems removed
- Half a lime, juiced
- Half a lemon, juiced
- Handful of cilantro
- 3 garlic cloves, minced
- 2 serrano peppers
- 1 tsp salt
- Wash all of the produce before making the salsa fresca
- Remove the ends of the tomatoes and quarter them. Remove the stems of the serrano peppers, remove the seeds from one serrano pepper but not the other (for a spicier salsa). If you want a more mild salsa remove all the seeds from the serrano peppers.
- Add all of the ingredients into a food processor and pulse until it's to your desired consistency.
- Chill the salsa in the fridge at least 4 hours before serving. Best after one day.
Nutrition Information:Yield: 10 Serving Size: 3 ounces
Amount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 239mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.