Global
Salsa Fresca
A bright, refreshing raw salsa made entirely from homegrown garden staples.
~10 mintotal~7 kcalper serving~0g protein~1g carbs~0g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 10.
Ingredients
- 2–3 ripe tomatoes
- 1 chili pepper (jalapeño, serrano, or preferred heat level)
- ¼ onion (red or white)
- Small handful of fresh cilantro
- Juice of 1 lime
- Salt
- Optional: garlic, avocado, sweet pepper, green onion
Cooking Steps
Dice tomatoes
Cut tomatoes into small, even pieces.
Chop chili & onion
Finely dice chili pepper and onion.
Combine
Mix tomatoes, chili, onion, and cilantro.
Season
Add lime juice and salt to taste.
Rest
Let sit 10–15 minutes for flavors to meld.
Optional Enhancements
- Mild version: replace chili with sweet pepper
- Smoky variation: add roasted tomatoes or chipotle
- Creamy version: add diced avocado
Plant & Growing Tips
Tomatoes
- Full sun; water deeply but infrequently.
- Add compost monthly for improved flavor.
- Prune lower leaves for airflow.
Chili Peppers
- Require heat; start indoors early.
- Mulch to maintain soil warmth.
- Water at the base, not overhead.
Onions
- Grow from sets or seed.
- Prefer loose soil with few weeds.
Cilantro
- Cool-season herb that bolts quickly in heat.
- Sow every 2–3 weeks for continuous supply.
- Partial shade prolongs harvest.
Natural Pest Control
- Garlic-chili spray prevents aphids and mites.
- Lacewings and ladybugs naturally control pests.
- Basil companion planting repels flies and enhances tomato flavor.
Harvest
Tomatoes
- Pick when firm, fragrant, and fully colored.
Chili Peppers
- Harvest green for less heat; red for maximum heat.
Cilantro
- Harvest leaves young and tender.
- Cut outer stems to promote regrowth.
Storing & Freezing
Best enjoyed fresh. Keeps 1–2 days refrigerated. Not suitable for freezing.
