Recipe courtesy of Mary Sue Milliken and Susan Feniger

Salsa Fresca

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  • Level: Easy
  • Yield: 2 cups
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4 medium ripe tomatoes, cored, seeded, and finely diced

1/4 red onion, minced

2 jalapeno chiles, stemmed, seeded and minced

1 bunch cilantro, leaves only chopped

2 tablespoons lime juice

3/4 teaspoon salt

pinch of freshly ground black pepper


  1. In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.