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    Home » Recipes » Vegan Appetizers

    Salsa Fresca with Lots of Variations

    Published: Aug 11, 2016 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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 ½ 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
    5 from 1 vote
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    Course: Appetizer
    Cuisine: Raw / healthy
    Diet: Vegan, Vegetarian
    Keyword: homemade salsa, how to make salsa, Salsa Fresca
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 to 8
    Calories: 11kcal
    Author: Veg Kitchen

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

    Variations
    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 ½ 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 ½ medium cucumber and ¼ cup minced fresh dill

    Sun-Dried Tomato: Add ¼ 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

    • Here are 8 more fresh and tasty salsa recipes

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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