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Salsa Fresca

Salsa Fresca

This recipe goes with Arizona Tortilla Soup

Sunset JULY 2001

  • Yield: Makes about 2 1/4 cups


  • 1 pound ripe or firm-ripe tomatoes
  • 1 fresh jalapeño or Fresno chili
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro
  • About 3 tablespoons lime juice
  • Salt and pepper


Rinse and core tomatoes and cut into about 1/4-inch dice; put the tomatoes with their juices into a bowl. Rinse and stem the jalapeño; shake out seeds and cut out the veins. Finely chop the chili. Add it to the bowl, along with the onion, cilantro, and 3 tablespoons lime juice. Stir gently to mix, and add more lime juice and salt and pepper to taste.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 3.3
  • Calories from fat: 0.0%
  • Protein: 0.1g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Sodium: 1.3mg
  • Cholesterol: 0.0mg

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Salsa Fresca recipe