Fresh Salsa Fresca!

An easy refreshing recipe to make your own salsa. Customize your next taco night to your own taste by making your own gr8 salsa fresca!

When seated at your favorite Cantina, aren’t you anxious for that basket of tortilla chips and bowl of Salsa Fresca? I know I am! And when our girls were little we’d always tell them, “Don’t fill up on the chips and salsa, you’ll spoil your dinner.” Well clearly I need to practice what I preach because every time, I end up having a to-go box with my leftovers! If you’re not up to heading out to a Cantina but you’re craving that dip we all can’t resist..here you go!

An easy refreshing recipe to make your own salsa. Customize your next taco night to your own taste by making your own gr8 salsa fresca!

I pretty much make Salsa Fresca once a week…either that or Salsa Verde. It’s easy and oh so fresh! We have Mexican food every Tuesday night at our house, so whatever’s on the menu, you’ll be sure to find Salsa Fresca in bowls for adding to the the main course, or as a dip with your favorite chips! To round out the “fiesta”, you’ve gotta have Marta’s Healthy Tasty NOT Refried Beans Create your own Taco Tuesday in your family’s “Cantina”! Don’t forget the chips!

An easy refreshing recipe to make your own salsa. Customize your next taco night to your own taste by making your own gr8 salsa fresca!
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4 from 1 vote

Salsa Fresca

You’ll love this added freshness with chips, on top of tacos, tostadas or on your favorite breakfast egg dish!
Prep Time20 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Salsa Fresca
Servings: 6
Author: Debbie

Ingredients

  • 1/4 cup cilantro leaves, chopped (or more depending on your liking)
  • 1 to 3 chile peppers*, Serrano, Jalapeño or yellow….whichever I have on hand
  • 1/2 of a large onion, quartered (I use whatever I have…yellow or white)
  • 1 teaspoon salt
  • 6 roma tomatoes, quartered
  • Tortilla chips

*Depending on how spicy you like your food. See the Gr8 Tip below on Chili Peppers.

    Instructions

    • In the bowl of your food processor or blender place your cilantro, chiles, onions and salt and coarsely chop.
    • Add the tomatoes and pulse to coarsely chop.
    • If the mixture is too spicy hot, add more tomatoes. If not spicy enough, add more of the peppers.
    • Adjust seasonings to your taste.
    • Serve and Enjoy!

    Notes

    Gr8 Tips:
    • Cilantro: I use majority leaves, but the stems don’t bother me….It’s all getting chopped and pulsed!
    • Chile peppers: The heat of the chile peppers is hit or miss. Some say they’re hotter in the winter. I’ve never found that to be true. To check the heat (and to decide how many peppers you can handle) I slice it and touch my tongue to the flat side of the knife (be careful!) Too hot? Maybe start with 1/2 the amount of chiles. I never devein or take out the seeds! The seeds are where a lot of the heat comes from so whether you use them or not depends on your heat tolerance!
    • I taste test with a tortilla chip while the salsa is still in the the blender or food processor bowl. That way, if I need to adjust the seasoning, I can adjust before I transfer it into my serving bowl.
    Gr8 Serving Ideas: 
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    sm 5/1/19

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