Our Favorite Fresh Salsa – Bright, fresh flavor and plenty of options for adding heat. This salsa is good on EVERYTHING.
We’re sooooo close to tomato season! We’ve been dreaming of finding The Good Ones at the farmer’s market lately, and with Cinco de Mayo right around the corner, the craving has only gotten stronger!
Sweet Suzy, do I love salsa. I’m great with any kind–chipotle, tomatillo, mango, peach, whatever! My kids (Sophie, mostly) are great with the smooth, mild stuff. That’s where this recipe for fresh salsa comes in.
I think each salsa has its merits and this one has awesome fresh flavor rather than lots of heat. If you prefer a bit of kick, feel free to add some jalapeño, cumin, or even a tiny bit of chipotle in adobo, to taste. It’s delicious!
Notes on the Recipe:
Choose the Best! The better the tomatoes you use, the better this salsa will be. That said, it’s also pretty forgiving, and I’ve found that if my tomatoes aren’t quite perfect, adding a little extra lime juice and salt wakes up the flavor a lot. I love the lime in this! (Also, feel free to play around with the tomatoes, using cherry tomatoes or heirloom tomatoes when you can find them!)
Storing your salsa. This fresh salsa will keep 5-7 days in the fridge, if you can stay out of it that long! I usually put it in a mason jar with one of these reusable lids (no rusty canning lids needed!) and it lasts really well that way.
Kick it up a notch. Again, if you want a bit of kick, feel free to try adding a flavor booster–some fresh jalapeño, roasted green chiles, cumin, or chipotle chiles in adobo sauce. I ALWAYS recommend starting small and adding more as you go, since it’s a whole lot easier to ADD heat than it is to take it away.
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- 2 cups fresh tomatoes, halved or quartered
- 3-4 Tbsp diced onion (I usually use red)
- ¼ cup cilantro
- juice of 1 lime
- salt, to taste
- Place all ingredients in a food processor or blender. Pulse a few times until you've reached your desired texture. Add salt, to taste.
- Serve on anything!