Salsa Fresca

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Easy and yummy.. the best!!!

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Very tasty and easy recipe!! I made a few changes and it was even better!! I used 6 roma tomatoes, added a whole mango, added a little more cilantro and reduced the jalepeno to a half (I do not like hot salsa. I put everything into the food processor and gave it a few zaps and it was perfect! I loved the big garlic flavor!

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The best salsa in the world! I was afraid we would be late to a party because of making the salsa, but we were early! It tastes authentic and is not too spicy.

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As first time salsa-makers, my husband had me search for a recipe. I love Tyler's style, so I looked to see if he had any. With the previous reviews this one received, I was a little skeptical. However, given the fact that all of ours was gone within a day, I have no need to look for any other recipe. it has all of the ingredients we like, I enjoy the taste of the oil in it and feel it's necessary, and it's inexpensive, especially if we use what's harvested from our garden. The only thing we changed: wwe pureed half of the tomatoes and all of the jalapeno. We liked the consistency better.

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I made this 1/2 hr ago. Good, but next time I will cut back the garlic to 1 large or 2 small cloves. And I used 2 TBL evoo and it had a nice smooth finish without too much fat.

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didn't take long for this salsa to disappear LOVE IT

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I was very apprehensive of this recipe as it called for olive oil but man it is GOOD. even the 4 year old loved it. don't let the oil put you off.

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I am of Mexican heritage and I enjoyed this simple yet tasty salsa fresca. I am using it tonight with grilled salmon. Since I didn't have olive oil I used what I had in the pantry. A dash of canola oil...it mellows out the ingredience and brings another layer of flavor.
Great Stuff

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I lived in San Diego, Ca for 16 Years now. As you know San Diego is Next to Mexico. So Salsa Fresca is a Staple food at Taco Shops and restaurants. I have known Many Mexican friends. They have given me the basic recipe for Salsa Fresca. It is pretty much the same as Tyler's. The Pepper I used was a Serrano pepper. A bit more heat and more authentic flavor. But the Olive oil is not part of what I add or was told to add. Basically you have taken a 100% Fat free food and added FAT. I'm sure it tastes good. But as for an authentic Mexican Salsa I would not add the Olive oil. And... If you take 5 ripe Avocados and add some of that Salsa to those you will have terrific Guacamole!

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I have to totally disagree with the olive oil naysayers, especially the one who said this is a disgusting recipe. I noticed on the reviews their are way more of us giving it 4-5 stars than the people who don't like it! anyway, I love this recipe and whenever I serve it to guests it's always a big hit, it's always runs out so I double the recipe. The olive oil can be adjusted but I think it's fine as is and it brings all the ingredients together nicely. I also love garlic so the amount is no problem for me, but again as with the peppers and oil one can adjust to one's preferences. Also not using salt as one reviewer suggested is ridiculous unless you have dietary concerns because anyone with a palate knows salt enhances the flavor of just about anything! The use of oil may not be traditional, but that is what being a chef and innovation is all about, thanks Tyler for another fantastic recipe!!