Relax with a bowl of tortilla chips and this bright, refreshing homemade salsa fresca. It’s an ideal appetizer or a fresh topping for tacos and enchiladas, and it takes just minutes to prepare.
If you enjoy Mexican-style appetizers, consider pairing this with guacamole, Chipotle-style corn salsa, Mexican street corn dip, or salsa verde for a full spread.
Salsa fresca literally means “fresh salsa.” Every ingredient here is fresh—no canned goods or seasoning packets—so the flavor is bright and clean. It’s perfect on a hot summer day and pairs wonderfully with carne asada tacos or white chicken enchiladas.
This salsa is versatile: spoon it over grilled meats, scoop it with chips, or add it to bowls, burritos, and salads. After testing many variations, this combination of ingredients yields a balanced, flavorful salsa fresca that I return to again and again.
For a simple appetizer spread, serve this salsa with guacamole and a cheesy Mexican street corn dip for variety and extra crowd-pleasing flavor.
Ingredients
Below is a concise list of what you’ll need. Scroll to the recipe card for the exact measurements and full instructions.
- Roma tomatoes — use ripe tomatoes for the best flavor; other varieties work if needed, but flavor will vary
- Green onions — white and light green parts, thinly sliced
- Lime juice — adds bright acidity
- Lemon juice — balances acidity and reduces bitterness from too much lime
- Cilantro — fresh leaves, chopped
- Fresh garlic — minced for a clean garlic flavor
- Serrano peppers — recipe uses two: remove seeds from one for milder heat and leave seeds in the other for spice; substitute jalapeños if you prefer milder heat
- Salt — to taste
How to Make Salsa Fresca
Making salsa fresca is quick and straightforward.
The single most important tip: use ripe tomatoes. Unripe tomatoes lack flavor, and the salsa will taste flat. Wash all produce thoroughly before using.
Quarter the tomatoes before adding them to the food processor. Trim the stems from the serrano peppers and remove the seeds from one pepper, leaving the seeds in the other if you want some heat.
Place the tomatoes, green onions (roots removed), juice of half a lime and half a lemon, cilantro, minced garlic, serrano peppers, and salt into a food processor. Pulse until you reach your desired consistency—leave it chunky for texture or process longer for a smoother salsa. I prefer a medium-chunky texture.
Chilling and Shelf Life
Salsa fresca benefits from a little resting time. While it’s fine to serve immediately, chilling it for a few hours or preferably overnight lets the flavors meld for a brighter, more balanced taste.
Stored in an airtight container, this salsa will stay fresh in the refrigerator for up to one week. In practice it rarely lasts that long because it’s so good with tacos, enchiladas, and grilled dishes.
More Mexican Style Recipes
- Salsa Verde
- Birria Quesa Tacos
- Bang Bang Shrimp Tacos
- Pico de Gallo
- Blackened Chicken Tacos
- Al Pastor Tacos
- Summer Chicken Taco Salad
- Tomatillo Salsa
Salsa Fresca
30 ounces
10 minutes
10 minutes
Relax with a bowl of tortilla chips and this super refreshing homemade salsa fresca. It’s the perfect appetizer or topping for your favorite tacos and enchiladas. Minutes is all it takes to prepare!
Ingredients
- 8 roma tomatoes, must be ripe
- 3 green onions, stems removed
- Half a lime, juiced
- Half a lemon, juiced
- Handful of cilantro
- 3 garlic cloves, minced
- 2 serrano peppers
- 1 tsp salt
Instructions
- Wash all produce before making the salsa fresca.
- Remove the ends of the tomatoes and quarter them. Trim the stems from the serrano peppers. Remove the seeds from one pepper but leave the seeds in the other for heat; omit seeds for a milder salsa.
- Add all ingredients to a food processor and pulse until you reach the desired consistency.
- Chill the salsa in the refrigerator at least 4 hours before serving; it’s best after one day.
Nutrition Information:
Yield: 10
Serving Size: 3 ounces
Amount Per Serving:
Calories: 14
Total Fat: 0g
Cholesterol: 0mg
Sodium: 239mg
Carbohydrates: 3g
Fiber: 1g
Sugar: 2g
Protein: 1g
Nutrition figures are estimates from online calculators.