Salsa Fresca – a delicious recipe with Tomatoes, Cilantro, Garlic, Onion, Serrano Pepper, Jalapeno. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
I use a food processor because it makes the salsa to a consistency that can be used as a sauce for tacos or taco salad or for chip dipping...but you can hand chop if you like more of a pico de gallo texture.
2
Toss the Romas in the food processor, blend until broken down.
3
Add the leafy tops of the cilantro, garlic, chopped onion, blend.
4
Now depending on how spicy you want things you can add both peppers or just the serrano if you are a sissypants.
5
If you include the seeds of the peppers the salsa will be even hotter.
6
But chop the tops off the peppers first and then toss into the processor.
7
Squeeze the lime and blend again, just a short burst.
8
Drop in the salt and had blend, and its ready to go.
9
I use this as a sauce for grilling chicken, as a marinade for shrimp or just to eat with my chips.
10
Its very versatile, take it and make it your own!
51
kcal
Calories
12
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 whole Roma Tomatoes, 1 bunch Cilantro, 2 cloves Crushed Garlic, 1/2 whole Yellow Onion, and more.
Yes, Salsa Fresca 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.
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