Fresh Salsa Recipe

Name: Fresh Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 2 large tomatoes, cleaned of seeds and pulp; 1 clove garlic, peeled; 1 green chili, seeded and cut into thirds; 3 green onions, cleaned and cut into 1-inch pieces; 4 oz. can chopped green chilies; 1 tsp. olive oil; 1 Tbsp. lime juice; salt and pepper to taste; 1/4 c. ice water; 1/4 c. chopped green coriander

Servings: persons

2 large tomatoes, cleaned of seeds and pulp
1 clove garlic, peeled
1 green chili, seeded and cut into thirds
3 green onions, cleaned and cut into 1-inch pieces
4 oz. can chopped green chilies
1 tsp. olive oil
1 Tbsp. lime juice
salt and pepper to taste
1/4 c. ice water
1/4 c. chopped green coriander

1
Use a food processor for best results.
2
Drop small ingredients into processor bowl (garlic, coriander, green onions, etc.).
3
They will be finely chopped in a few seconds.
4
Scrape down bowl.
5
Add remaining ingredients, except for water, salt and pepper.
6
Season to taste with salt and pepper.
7
Let salsa ripen at room temperature for an hour.
8
At serving time, stir in ice water. (Water is optional.
9
If you use water, salsa may be soupy.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large tomatoes, cleaned of seeds and pulp, 1 clove garlic, peeled, 1 green chili, seeded and cut into thirds, 3 green onions, cleaned and cut into 1-inch pieces, and more.

Yes, Fresh Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fresh Salsa

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