A quick and easy salsa fresca recipe with only a few simple ingredients; fresh tomatoes, red onion, garlic, cilantro, lemon, and lime oh my!
Salsa fresca is a great way to get in your fresh veggies, spices, and herbs, and it goes together perfect with corn chips, vegan burritos, or over a bed of rice !
Because I snacked on a whole pint of grape tomatoes, I had to use a big tomato instead.
I recommend using only cherry and/or grape tomatoes, they are sweeter and less juicy. Big tomatoes often cause a lot of juice, and when blended they become mushy and juicy. It doesn’t taste horrible, it’s just not the greatest consistency.
I also recommend using tomatoes from local organic farmers. No doubt local organic tomatoes taste 100x better than anything you could ever buy at a grocery store.
In the spring and summer it is all about the quick, easy and fresh recipes! On a hot busy day salsa fresca and brown rice is my go to snack. Sometimes I’ll even get fancy and add avocado! Or I’ll go all out and make myself a taco salad, when I have raw vegan taco meat made for the week.
Without further ado, I bring you salsa fresca in 5 minutes!
- 2 cups cherry/grape tomatoes
- 1 cup cilantro
- 1/2 small red onion
- 1/2 lemon juiced
- 1/2 lime juiced
- 1 tsp red pepper
- sea salt and black pepper to taste.
- Throw everything into a food processor or blender and pulse until everything is well chopped.
- Store in an airtight container such as a mason jar, in the refrigerator for up to 3 days.