Salsa (fresh)

My friend, Kristi, taught me how to make salsa from scratch.  Salsa is easily adapted to your own specific tastes.  Here is the way I like to make what I call “fresh” salsa.  It means, nothing’s cooked.  You can freeze it right after you make it in freezer ziploc baggies, so if you have a lot of tomatoes on hand, make a huge batch and bring it out when you need it! I prefer “cluster tomatoes on the vine.” They’re medium sized…not cherry and not huge. Nothing tastes better than homemade salsa!

Salsa (fresh)

Serving size:  makes a large bowl…not sure if that will feed 1 person or 8 at your household 🙂


  • 8 tomatoes, nice and ripe–no unripe tomatoes!
  • 1 medium white onion
  • 1 bunch fresh cut cilantro
  • juice of half a lime
  • 1-2 fresh hot peppers of your choice
  • 1 teaspoon chili powder
  • salt to taste (I use about 3/4 teaspoon)


  1. Chop the tomatoes and put them in a large glass bowl or plastic bowl.  Mince the onion and rinse it in a strainer under cold water.  This will keep your salsa from tasting real “oniony.” 🙂 Add to the tomatoes. Wash the cilantro well and press out the extra water between two paper towels.  Cut off the bottom part of the stems that don’t have leaves, then finely chop the rest of the cilantro.  Add the onion and lime juice to the salsa.
  2. Seed and finely chop the peppers.  I like to use chili peppers (red and green) for mild to medium or jalapeno and habaneros for hot.  Just make sure you use gloves while you’re handling the peppers–and for goodness’ sake, don’t rub your eyes!  Add to the salsa along with the chili powder and salt.

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