Fresh salsa is something that just can’t be beat and this easy fresh salsa recipes ticks every box a great recipe should have! It’s got the perfect amount of twang and heat and comes together easier than you might think! Try it once and I can guarantee you’ll never go back
Living in Texas for almost fifteen years taught me a few things and one of them was how great a fresh salsa can be. I mean, there is a reason that we all eat way more than planned when we go out for Mexican food, right? But, despite what I previously thought, you can actually have bad salsa. Trust me; I was on a date a few weeks ago and got served what I am 100% certain was ketchup called salsa.
But with that said, this fresh salsa recipe isn’t a bad salsa. In fact, it’s absolutely amazing!
There’s also a point each summer where I just flat out don’t want to cook. Honestly, I reach a point where the thought of cooking anything makes me sigh out loud. It’s then that I fall back on my favorite no-cook recipes. You know, the ones that don’t heat up my kitchen? Those.
This fresh salsa recipe is so easy, it requires almost no prep work and it tastes amazing. In other words, it fits the bill perfectly! Okay, I do cook one thing, but that’s a personal preference. I like my jalapeno peppers roasted.
What Ingredients Go Into Fresh Salsa?
Salsa doesn’t need to be complicated to be delicious. In fact, the best versions usually aren’t. Just fresh tomatoes, garlic, red onions, peppers, herbs, and lemon or lime juice—and you’ve got something that pulls double duty as a dip, a topping, or even a side dish.
What I love most about this kind of recipe is how flexible it is. I prefer to use roma tomatoes, but if I’ve only got cherry tomatoes and green onions on hand, it still works. If I’ve got jalapeños that need using up, they’re going in the bowl. No cumin? Skip it. Want it spicier? Use serrano peppers instead. Want it milder? Skip adding the seeds from the jalapeño pepper or use sweet peppers like I’ve been known to do. It really can be whatever you want it to be with just a few changes.
And I’m not gonna lie, a freshly made salsa can make eating on a budget feel less restrictive. If dinner is something simple like rice and beans, salsa on top completely changes the flavor. It’s a cheap way to stretch a meal and make it seem a whole lot better.
Why does Mexican restaurant salsa taste so good?
There are a few reasons why salsa from a Mexican restaurant always seems to taste better. First, they almost always use fresh ingredients, and they usually blend or chop everything in a food processor like THIS one right before serving. That freshness makes a huge difference.
Second, many restaurants take the time to roast or char some of the ingredients; especially the tomatoes and peppers. That step adds a layer of smoky flavor that gives the salsa more depth and it’s why I char my own peppers for this recipe. I just can’t skip it.
Third, the balance is usually spot-on. The right amount of salt, a squeeze of fresh lime juice, fresh cilantro, and just enough heat to wake up your taste buds; without burning them out. I like to think this recipe has that same balance.
At home, you can get pretty close by using fresh produce, letting the salsa rest for an hour before serving, and adjusting your spice, salt and lime juice slowly until it tastes just right if the initial recipe amounts aren’t suited to your taste buds just yet.
Do you peel tomatoes for fresh salsa?
You can, but you don’t have to and I don’t. I don’t have that kind of time. If the tomatoes are really ripe and the skins are thin, I leave them on. The skin softens as the salsa sits, and unless you’re really sensitive to texture, it doesn’t affect the taste at all.
That said, if you’re using big tomatoes with thick skins or you’re going for a smoother consistency, you might want to peel them. It’s easy to do: just score the bottom of the tomato with a small “X,” dip it in boiling water for 30 seconds to blanch them, then transfer it to an ice bath. The skins will slide right off.
But again, most of the time, I skip it.
What is the difference between restaurant-style salsa and regular salsa?
Restaurant-style salsa is usually smoother and thinner than what most people think of as regular salsa. The majority of the time, the restaurant will pulse it in a food processor until it’s pourable. It’s then served in those little dipping bowls with chips because it’s meant to be scooped up easily and not too chunky.
Regular salsa also called pico de gallo or salsa fresca, depending on the recipe is chunkier, often just chopped and stirred together by hand. It’s bright, crisp, and more about texture than sauce. That’s the kind I make most often because it uses ingredients I already have and doesn’t require a blender. It is amazing on tacos, in burritos, on top of your favorite burrito bowl recipe or just eaten with veggies to help enhance the flavor. It works very well as an appetizer on most tables.
Both versions start with the same base: fresh tomatoes (or use canned tomatoes if you absolutely can not find fresh), onions, peppers, and cilantro. It’s the prep method and the final texture that sets them apart. One isn’t better than the other. It really just depends on what you’re in the mood for. Sometimes I want that chunky freshness. Other times I want something smooth that drips perfectly off a tortilla chip.
Fresh Salsa
Ingredients
- 4 c. Tomatoes diced
- 1 Green Bell Pepper
- ½ Large White Onion
- 1-3 Jalapeno Peppers depending on your heat preference
- 1 Cloves Garlic
- 1 C Fresh cilantro Chopped, can be omitted
- sea salt to taste
- 2 tsp Black pepper
- 1 Lime juice only
Instructions
- Wash and core tomatoes if using fresh. Add to food processor. If using canned, drain well into a colander, making sure to reserve the juice.4 c. Tomatoes
- Wash and seed bell pepper. Add to food processor.1 Green Bell Pepper
- Roughly chop onion and with water and allow it to sit for 20-minutes. This makes them less pungent so skip if you prefer a stronger flavor.1/2 Large White Onion
- Drain onions well and add to food processor.
- Broil jalapeno peppers on a cookie sheet for 3-5 minutes or until skins are browned and bubbly. Remove from the oven and remove skins.
- Crush garlic into the tomato mixture.1 Cloves Garlic
- Add peppers and cilantro and stir well to mix.1 C Fresh cilantro
- Cut lime in half and squeeze juice into mixture.
- Pulse in food processor until you reach your desired consistency.
- Taste and adjust seasonings if desired.
- Eat fresh, or freeze or process in a canner to preserve.
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