Fresh Summer Salsa


This is my FAVORITE fresh salsa recipe.  It’s kind of like pico-de-gallo.  I learned how to make it from my older sister and then I adapted it as I got older.  I’ve been making it for at least 15 years and my family loves it!  It’s great on tacos and enchiladas.  You can also stuff it inside burritos.  We like to just serve it with a big bowl of restaurant style chips.  It’s also great because most ingredients can be bought at an outdoor farmer’s market and it’s really inexpensive to make.

FRESH Summer Salsa

*Note: All ingredient measurements are estimates based on taste preference.

  • 4 medium tomatoes, chopped (I like off-the-vine style)
  • 2 medium peppers, chopped (I usually use a green and maybe an orange or yellow for color)
  • 1 medium onion, chopped
  • 1/4-1/2 cup of fresh cilantro, chopped
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of salt
  • 1 teaspoon of sugar (replace with Stevia or honey to make it a clean-eating recipe!)
  • juice from 1 or 2 limes

The directions are really simple.  Just combine all ingredients into a big bowl and gently stir it.  The salt and sugar really help give it a sweet and savory flavor.  Both also bring out the lime flavor.  If you want to make this a recipe, use Stevia or honey instead of sugar.  Just cut the amount in half.  Refrigerate for about an hour to let everything marinate.  Then taste it to see if it needs more or less garlic, salt, sugar, lime juice, etc.

There are also a few optional add-ins:

  • add a jalapeno for a little kick
  • or add 1/4 teaspoon of hot sauce
  • add one chopped up avocado (the acidity will help keep it from going brown)
  • add a small can of mild green chiles.

This salsa tastes best if served same-day or the next day otherwise the vegetables will get limp and lose their crunch.  If that happens, just throw it into your next pot of chili! (but only if you HAVE NOT added avocado)


Here are some more of our best South of the Border inspired recipes:


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