Savor and Flavor/ Tasty Vegan Appetizers/ Tomato Heaven/ Vegan Recipes/ Vegetables All Year Round

Salsa Fresca with Lots of Variations

Salsa Fresca with Peaches

When tomatoes are at their best, it’s well worth making salsa at home, rather than buying it in jars. This is a simple and delicious appetizer to serve with tortilla chips. This makes about 1 1/2 cups. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas.

Peach and tomato Salsa fresca

Salsa Fresca with Lots of Variations

When tomatoes are at their best, it’s well worth making salsa at home, rather than buying it in jars. T
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Course: Appetizer
Cuisine: Raw / healthy
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 to 8
Author: Veg Kitchen


  • 2 cups diced ripe tomatoes
  • 1 or 2 scallions chopped
  • 1 or 2 jalapeño peppers seeded and coarsely chopped, to taste
  • 1/4 cup chopped fresh cilantro or parsley
  • Juice of 1/2 to 1 lemon or lime or more to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


  • Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree.
  • Transfer to a shallow serving bowl to serve.
  • Store leftovers in an airtight container, refrigerated.

Add any or all of these to the basic salsa.

Chipotle: Add 1 or 2 canned chipotle chilies in adobo in place of the fresh hot peppers (during processing).

Fresh corn: Add the kernels from 1 ear lightly cooked or grilled corn, after processing.

Peach, nectarine, mango, or apricot: Add from 1/2 to 1 cup pitted and coarsely chopped fruit (during processing)

Salsa Fresca recipe

Bell pepper: Add a finely diced raw, grilled, or jarred roasted bell pepper.

Cucumber-dill: Add a garden-fresh Kirby or 1/2 medium cucumber and 1/4 cup minced fresh dill

Sun-Dried Tomato: Add 1/4 cup or more sliced dried tomatoes.

Fresh peach or nectarine: Add two finely diced lush ripe peaches or nectarines

Garlic and/or onion: If you know your guests will be able to tolerate raw onion or garlic, add a small quantity of either or both. But don’t serve it to me, as I’m one who can’t tolerate the allium family in the raw!

Peach and tomato Salsa fresca

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