Salsa Fresca (Salsa Mexicana)

Salsa fresca

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Connie Veneracion


  • 4 fleshy tomatoes
  • 1 to 2 onions
  • 1 clove garlic
  • 1 to 2 finger chilies
  • 1 bell pepper
  • 1 sprig oregano
  • few stalks scallions
  • juice of one lime
  • finely grated zest of one lime
  • salt to taste


  • Cut the tomatoes in half and scoop out the seeds (this will prevent the salsa from getting too watery). Give them a regular chop (see how to chop, illustrated).
  • Peel the onions and give them a regular chop as well.
  • Grate the garlic.
  • Remove the seeds of the pimiento and chop. Yes, regular too.
  • Finely chop the cilantro and scallions.
  • Toss everything together. Add the lime juice and zest, and some salt. Stir. Taste. Adjust the seasonings, if needed.