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.

Salsa Fresca with Lots of Variations
Recipe type: Appetizer
Cuisine: Raw / healthy
Prep time: 
Total time: 
Serves: 6 to 8
When tomatoes are at their best, it’s well worth making salsa at home, rather than buying it in jars. T
  • 2 cups diced ripe tomatoes
  • 1 or 2 scallions, chopped
  • 1 or 2 jalapeño peppers, seeded and coarsely chopped, to taste
  • ¼ cup chopped fresh cilantro or parsley
  • Juice of ½ to 1 lemon or lime, or more to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  1. Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree.
  2. Transfer to a shallow serving bowl to serve.
  3. 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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