Salsa Fresca

READY IN: 4hrs 30mins
Recipe by Barb R

This is a simple and spicy, fresh salsa. Add more chilies, cayenne, or hot sauce if you want it hotter. Salsa fresca will keep about a week in the refrigerator, and the longer it stands, the hotter it gets, (though we've never had ours last a week, so couldn't say...) It is adapted from Diane Phillips, The Ultimate Rotisserie Cookbook (we highly recommend this one!!!).

Top Review by mama smurf

Made this for tomorrows dinner and wow! I didn't add the cayanne pepper but I did follow the rest of the instructions and ingredients. I put it all the the food processor to chop it up a little more and it turned out delicious but it does have a kick...DH and I sampled this and really enjoyed it. Thank you for posting. Going into my Favorites of 2013. Oh yes, Made for My 3 Chefs Oct. 2013 tag game.

Ingredients Nutrition


  1. In a medium-size glass mixing bowl, stir together all the ingredients.
  2. Cover the bowl and refrigerate for at least 4 hours to let the flavors develop.
  3. Stir before serving.
  4. Variations:.
  5. If you would like a smooth salsa, puree the ingredients in a food processor or with an immersion blender.

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