Salsa Fresca

Salsa Fresca brings the taste of Mexico to your table using jalapeno, garlic and tomato. I like to use this salsa recipe with all red meat dishes. A salsa requires a minimum of one hour refrigeration before serving. Also never mix salsa in a metallic bowl, even stainless steel. It is far better to use ceramic or glass bowls. Submitted by David McCarthy, Australia


  • 2 cloves garlic
  • 1/2 medium-size onion, quartered
  • 1 or 2 jalapeno or other small hot chili pepper, stemmed and seeded
  • 1 pound (450 g) firm ripe tomatoes, seeded and coarsely chopped
  • 1 cup cilantro (coriander), finely chopped
  • 2 Tbsp extra virgin olive oil
  • Juice of 1 lime
  • Salt and pepper (optional)


Using a sharp knife, mince garlic, onion and chili pepper.

Combine in a non-metallic bowl; add oil and lime juice.

Season to taste with salt and pepper, if desired.

You can make this in a food processor, for a moister, less chunky texture.


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