Salsa Fresca
Enjoy a bowl of homemade salsa fresca in 10 minutes or less! With just a handful of ingredients, you can whip up a pico de gallo that’s way better than anything you’d buy at the store. This recipe couldn’t be easier or more budget-friendly!
This salsa fresca recipe makes the perfect appetizer or condiment for a wide range of dishes. If you’re looking to enhance your snack time even further, pair your salsa with some crispy homemade tortilla chips!
Why I love this recipe
I love how quick and easy this salsa fresca is to prepare! Featuring juicy tomatoes, white onions, spicy green chiles, and lime juice, it’s perfect if you’re looking to add a fresh, healthy twist to your meals.
No special equipment or cooking is required, so you can keep your prep time to a minimum. However, you can’t skip seeding the tomatoes. You just need to follow my instructions for this important step to prevent a watery result!
This pico de gallo makes the best appetizer, taco topper, or side dish with Mexican meals like vegan breakfast burritos and tacos. I always have a jar of this at the ready!
Ingredient notes
You only need 7 ingredients for this salsa fresca. Find a full breakdown and suitable substitutes below!
Tomatoes
Adds a slight sweetness and juiciness to balance out the spice. I prefer Roma tomatoes since they contain the lowest amount of water and are easy to seed.
Onions
Diced onions give this salsa a savory punch! It’s best to use white onions, but if you only have red or yellow onions, those work just as well.
Green chiles
Typically, jalapeno peppers or serrano peppers are used to give the salsa a spicy kick. If you prefer more or less spice, increase or decrease the amount you add.
Substitute: Try habanero peppers for an incredibly spicy salsa fresca. Or, use poblano peppers to mellow it out.
Lime
Brings a zesty flavor that is characteristic of salsa fresca. Use freshly squeezed limes, not lime juice from concentrate, for the best results.
How to make
Learn the best way to make salsa fresca with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
Wash all the ingredients (tomatoes, onion, cilantro, jalapeรฑo, and lime) under cold water. Pat them dry with paper towels to remove any excess moisture.
Assembly
Step 1
Start by halving then quartering the tomatoes lengthwise. To seed the tomatoes, hold one end of a quarter piece while slicing where the jelly portion meets the flesh. Thinly slice and cube what’s left of the tomatoes before transferring them to a bowl.
Remove as many seeds as possible to prevent a watery salsa. You can even use a small spoon or finger to get in all the nooks and crannies.
Step 2
After the tomatoes are done, mince the garlic, dice the onion, and finely chop the cilantro and green chile. Add these to the same bowl as the tomatoes.
Remove all the chile’s seeds and veins for a less spicy salsa. Cut it in half lengthwise, then scrape out the seeds with a small spoon.
Step 3
Squeeze in fresh lime juice and add sea salt to taste. Stir to combine all the ingredients, then serve your salsa fresca with homemade tortilla chips. Happy eating!
Expert tip
For the best salsa fresca, you NEED to choose ripe, firm Roma tomatoes. The best place to find tomatoes is at your local farmer’s market. Remember to seed the tomatoes carefully to remove all of the insides and prevent a watery salsa.
Also, I recommend letting your salsa chill for at least 30 minutes before serving it. This resting time significantly enhances the flavors, giving them time to blend and intensify.
Serving suggestions
For a vibrant and flavor-packed meal, serve your salsa fresca alongside classics like jackfruit carnitas, vegan fish tacos, or black bean tacos.
It also makes the perfect accompaniment to burritos, vegan empanadas, and vegan quesadillas, especially when paired with some creamy guacamole, vegan chipotle sauce, or pineapple pico de gallo.
Cooking tips
Chopping size: Keep your chopping size consistent. Small, uniform pieces mean each bite is balanced in flavor and texture.
Season gradually: Salt your salsa to taste, but do it incrementally. You can always add more, but you can’t take it away once it’s in there!
Let it marinate: Allow your salsa to sit for at least 30 minutes before serving. This time lets the flavors meld together for a more cohesive taste.
Serving temperature: Serve your salsa fresca chilled or at room temperature to enhance its flavors.
Frequently asked questions
Yes, you can make salsa fresca in a food processor if you prefer. Just make sure you pulse everything to prevent over chopping the vegetables.
Select firm, ripe Roma tomatoes for the best flavor and texture. They should be deep red and yield slightly under pressure but not be too soft. Avoid tomatoes that are mushy or have blemishes.
Yes, you can absolutely use other tomatoes. I find the Roma variety is readily available and affordable, but you can use whichever variety you prefer. Remember that other varieties are juicer and will result in a more watery salsa.
Storing
Store leftovers in an airtight container in the fridge to maintain freshness. Salsa fresca is best eaten within 2-3 days, but I recommend consuming it immediately for the best flavor and texture.
I don’t recommend freezing salsa fresca as it can become mushy and lose its fresh flavor. It’s best enjoyed fresh from the refrigerator.
Watch how to make it
More vegan sauce recipes
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Recipe
Homemade Salsa Fresca
Equipment
- Chef knife
- Mixing bowl
Ingredients
- 4 large Roma tomatoes
- ยฝ medium white onion
- 1 clove garlic
- 2 tablespoons minced cilantro
- 1 large jalapeno
- 2 tablespoons lime juice
- Sea salt to taste
To serve
Instructions
- Start by halving, then quartering the tomatoes lengthwise. Hold one end of a quarter piece while slicing where the jelly portion meets the flesh. Thinly slice and cube what's left of the tomatoes before transferring them to a bowl.
- Mince the garlic, dice the onion, and finely chop the cilantro and green chile. Add these to the same bowl as the tomatoes.
- Squeeze in fresh lime juice and add sea salt to taste. Stir to combine all the ingredients, then serve your salsa fresca with homemade tortilla chips. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.