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Salsa Fresca

Recipe by Kathleen Zelman, MPH, RD/LD


  • 1 pound plum tomatoes, chopped
  • 1 garlic clove, minced
  • 1-2 seeded and minced jalapenos
  • 1 red bell pepper, finely chopped
  • 2 tablespoons finely diced red or sweet onion
  • Juice of 1 lime
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt
  • 1/3 cup chopped cilantro


In a medium bowl, combine all ingredients.  Let salsa sit at room for one hour for flavors to blend. Serve with baked tortilla chips, vegetables or as topping on grilled fish or chicken.   Mix salsa fresca with plain Greek yogurt for a creamy dip.


2 cups

Nutritional Facts

Amount Per Yield (2 cups)
Calories: 285
Calories from Fat: 137 (48%)
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 1207mg
Carbohydrate: 36g
Fiber: 10g
Sugars: 20g
Protein: 7g

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