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Easy Recipe for Fresh Salsa

Nothing is as good as my recipe for fresh salsa.

Offering my homemade Pico de Gallo recipe and many more easy Mexican food recipes; including Mexican desserts and appetizers below.

Best Recipe for Fresh Salsa

Best Recipe for Fresh Salsa


3 large ripe tomatoes
2 green bell peppers
1 white onion
1 TBS extra virgin olive oil
1/2 bunch fresh cilantro, chopped
2 TBS fresh lime juice
1 jalapeno pepper, or to taste
1 garlic clove
1 tsp dried parsley
1 tsp kosher salt
freshly ground black pepper

Cut off the tops of the green peppers and remove seeds. Cut off the tops of the jalapenos but do not remove seeds. Cut the outer skin off the onion and cut in four sections.

Place these items in a food processor and run until everything is small. I usually do not leave big chunks of the jalapeno as small chopped bits blend better and give flavor throughout the salsa.

Wash the tomatoes and cut off the tops and cut them in half our fourths and put them in the food processor with the garlic clove on top of the already chopped up peppers and onions.

Process these until the tomatoes are well chopped. Open the food process and remove the container and put a strainer in your sink and pour the mixture from the processor into the strainer and let strain all the excess liquid from the tomatoes.

Add the remaining ingredients and stir. Cover and chill.


3 large ripe tomatoes, peeled and seeds removed
3 TBS onion, finely chopped
2 garlic cloves, minced
2 jalapeno peppers, finely chopped
3 TBS fresh cilantro, finely chopped
2 TBS fresh lime juice
kosher salt and freshly ground black pepper, to taste

Combine ingredients and refrigerate for at least 4 hours to marinate. Makes approximately 2 cups.

Less fat than fried, these are wonderful with my recipe for fresh salsa.


1 (12oz) pkg corn tortillas, each one sliced into 6 pieces
butter flavored Pam
homemade seasoned salt

PREHEAT oven to 425 degrees and grab a cookie or baking sheet.

Place the tortillas on a cookie sheet and spray with Pam, then sprinkle with seasoned salt. Turn them over and repeat.

Bake until the tortillas begin to brown and then turn over and brown the other side.

Grab the salsa and DIG IN.

I have more than just a recipe for fresh salsa. I have my authentic pico de gallo recipe. I literally live on this in the summer when tomatoes are garden-ripe.

I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do.


4 ripe tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1/2 cup cilantro, chopped (or more to taste)
2-3 Serrano peppers, finely chopped
1 tomatillo, finely chopped
1 tablespoon lime juice
1 tsp lemon juice
kosher salt
freshly ground black pepper

Combine all ingredients; cover and refrigerate for at least an hour.


1 cup finely chopped red onion
1 jalapeno pepper, seeded and finely chopped
2 limes, juiced

Mix the 3 ingredients above together in a bowl and let sit for 15 minutes to marinate.

2-1/2 cups Roma tomatoes, seeded and chopped
1/2 cup fresh cilantro, chopped
1 tsp kosher salt

After 15 minutes, add the tomatoes, cilantro and salt; mixing well. Let sit another 15 minutes and it's ready.

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