Fresh plum tomatoes, onion, jalapeño and a squeeze of lime make for a fast and easy dip for chips, or a topper for any Mexican food favorite.
“Hi there, Heidi! I’m on the hunt for a yummy salsa to celebrate Cinco De Mayo with. Any recipe recommendations you could share with me? :)” ~Cynthia P.
I was actually debating whether to roll out this salsa fresca recipe on Cinco de Mayo or save it for summer break. I’ve been on Cinco de Taco olé overload these past few weeks and figured you have too. But after I received this request, I realized my spiced up work is not done.
How can I deny readers when they make a request?
And so, I’m not giving you just one recipe, but this plus 15 more links to get your dipping party started in mere minutes after chopping.
Pico Takes On Salsa
Who’dyou rather chip? Pico de gallo or salsa?
This smoother blender salsa recipe is my hands down FAVORITE and reminiscent of what you’ll find at your favorite Mexican joint. It’s a salsa. Not a pico de gallo.
What’s the diff? Both feature onions, jalapeño, lime juice and cilantro. The difference lies in traditional salsa uses canned tomatoes while pico de gallo features fresh chopped tomatoes.
Will any fresh tomato do? Technically yes. However, I prefer roma or plum tomatoes for my salsa fresca as they’re on the meatier side (if tomatoes had meat), less juicy and with fewer seeds. Thus when chopped, the fruit stays firm and doesn’t disappear into a soupy bowl.
Salt is what brings out the flavor in this dip so don’t be stingy. I prefer white onion and cilantro, but you can easily substitute with yellow or red onion, and if you must, parsley will provide the brightness if you’re a cilantro hater.
This salsa will keep for 2 or more days and is great not only as a Mexican food enhancer but a perfect tasty topper for grilled chicken or portobello mushrooms, steamed zucchini and even baked potatoes. I like to let mine rest in the refrigerator for at least an hour before serving for those flavors to meld.
- 2 cups chopped plum tomatoes, about 8 whole
- 1-2 jalapeños, seeded and finely chopped depending on your heat preference
- ½ white onion, finely chopped
- ½ cup chopped cilantro or more to taste
- Juice of 1 lime
- ½ teaspoon kosher salt
- Add all ingredients to a bowl and stir to combine. Season with more kosher salt, lime or cilantro to taste. Refrigerate for 1 hour or up to 2 days.
Let’s Take a Dip
There’s really not a recipe more adaptable than the indisputable star of the Mexican fiesta: Salsa. Following are 15 recipes that go with chips, on top of tacos or just to scoop up with a finger. Either which way you scoop them, these salsas are going to rock your socks off.
Charred Salsa Verde from Garlic and Zest
Cucumber Pico de Gallo from A Farm Girl’s Dabbles
Fire Roasted Tomato Salsa from A Couple Cooks
Mango and Strawberry Salsa from FoodieCrush
Pineapple Blender Salsa from Mountain Mama Cooks
Avocado and Corn Salsa from Freckle and Fair
Roasted Butternut Squash Chipotle Salsa from Heather Christo
Caprese Salsa from Back to Her Roots
Stone Fruit Salsa from Naturally Ella
Fresh Homemade Salsa from The Black Coffee Project
Zucchini Corn and Avocado Salsa from Two Peas and Their Pod
Creamy Arbol Chile Salsa from The Frosted Vegan
Olive Tomato Salsa from Kitchen Confidante
Easy Strawberry Salsa from She Wears Many Hats
Grilled Pineapple Salsa from Bobbi’s Kozy Kitchen
Make it a en un buen día, and make something good!
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.
Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox