RecipesGlobal 
Salsa Fresca
A bright, refreshing raw salsa made entirely from homegrown garden staples.
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
Method
- 1
1
- 2
2
- 3
3
- 4
4
- 5
5
Swaps & variations
- Mild version: replace chili with sweet pepper
- Smoky variation: add roasted tomatoes or chipotle
- Creamy version: add diced avocado
Storing & freezing
Best enjoyed fresh. Keeps 1–2 days refrigerated. Not suitable for freezing.
Grow it yourself
- Full sun; water deeply but infrequently.,Add compost monthly for improved flavor.,Prune lower leaves for airflow. Tomatoes
- Require heat; start indoors early.,Mulch to maintain soil warmth.,Water at the base, not overhead. Chili Peppers
- Grow from sets or seed.,Prefer loose soil with few weeds. Onions
- Cool-season herb that bolts quickly in heat.,Sow every 2–3 weeks for continuous supply.,Partial shade prolongs harvest. Cilantro
- Garlic-chili spray prevents aphids and mites.
- Lacewings and ladybugs naturally control pests.
- Basil companion planting repels flies and enhances tomato flavor.
- Pick when firm, fragrant, and fully colored. Tomatoes
- Harvest green for less heat; red for maximum heat. Chili Peppers
- Harvest leaves young and tender.,Cut outer stems to promote regrowth. Cilantro
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