What better time of year to make some fresh salsa than right now?! As I’ve mentioned before, my husband and I were lucky enough to live in the heart of Mexico for a few months as part of an internship program. Mexican food has always been one of my favorites, and I absolutely loved getting to know “true” Mexican food while we lived there!
One important thing I learned about salsas is that using FRESH ingredients is the only way to go! Many “restaurant style” Mexican salsa recipes circulating the Internet call for canned tomatoes, tomato paste, or seasonings. These recipes wont yield a truly fresh Mexican salsa!
Use real tomatoes and all natural ingredients and you will get the best results. I went to our local farmers market yesterday to grab some fresh tomatoes, onions, peppers, cilantro and garlic for this tasty salsa. Having a container of fresh salsa in the fridge makes me happy! 🙂
Consider trying these popular Mexican recipes:
Fresh Homemade Salsa
- 6 medium size tomatoes (Roma work well), chopped
- 1/2 red onion , or sweet onion
- 3-4 fresh jalapeño peppers , I leave 1 with seeds and the rest without seeds, for a medium spice salsa, or use 1-2 peppers and remove all seeds and veins for mild salsa
- 1/2 bunch fresh cilantro
- 3 cloves garlic
- 2 Tablespoons fresh lime juice (about 1 large lime)
- 1 1/4 teaspoons cumin
- 1 teaspoon Sea salt
- Add all ingredients to the bowl of a food processor.
- Pulse about 5-10 times, or just until the ingredients are finely diced, but stop before they're soupy.
- Pour contents into a fine mesh strainer to remove excess liquid.
- For best flavor, refrigerate at least 2-3 hours before serving
- Keeps in the fridge for up to 1 week.
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