Okay so I feel like I need to explain myself with this one. I am sharing my fresh salsa recipe with you….and this thing has roots, deep roots from when we were kids. Let me explain.Jump to Recipe
Years ago, when we were all small kids in my family, we used to frequent this little Mexican restaurant where we lived. We were obsessed with this place, and they had the most amazing nachos with the yummiest fresh salsa on top. I remember them distinctly because I did not like onions, tomatoes or peppers when I was little but I LOOOOOOVED these nachos.
A couple years later, we moved out of state and only visited that Mexican restaurant a couple times. As we all got older, we began this unhealthy search for this salsa that we could only recall in our memories. I am sure we imagined it way better than it actually was, but isn’t that what you do with memories?
So, we went on a quest to try to replicate it. My brother was the first to start it off, and soon after, we were all making our own variation of the same salsa, tailored to what we preferred. I prefer more bell peppers in mine, because that is what I remember about the beloved salsa in my memory.
As the years have gone on, this salsa has become a staple in our homes. Whenever my sisters and I get together, we make a big batch and eat late night nachos, just like we remember. Tortillas, refried beans, cheese, broiled in the oven, and topped with oodles of sour cream and so much fresh salsa you wont feel bad about the other ingredients…you will feel healthy! Haha
Really though, it will make you feel like you are the most healthy person in the room. This fresh salsa recipe boasts fresh tomatoes, colorful bell peppers, onion, and more. You can’t feel bad about that!
This is a pretty straightforward salsa, and my sisters all make a similar salsa, but I like to add a couple other ingredients that give it that zesty addition.
First we like our veggies to be finely diced in this salsa. You can easily chop them larger if thats what you prefer, but my kids seem to do better with smaller bits, almost like I am sneaking in all the veggies without them realizing it.
I use my Quisinart Hand blender with the chopper attachmentto quickly dice everything.
Combine the tomatoes, peppers, jalapenos, onion, green onion and garlic in a large bowl.
Add the chopped cilantro(you can omit if you are not a fan) and stir all together. Squeeze 2 limes over the fresh salsa, as well as 1-2 tbsp white wine vinegar and stir.
Last, I light to shake a bit of garlic salt into the salsa, just to taste. Don’t add too much, as you can add more later.
I like to let mine sit in the fridge for a at least 4-6 hours to let the ingredients and flavors combine and meld together.
After that it is time to taste and add more garlic salt or vinegar if needed. I only add a small amount of vinegar to encourage the mixing of flavors and to help break down some of the ingredients a bit.
This fresh salsa recipe is amazing simply with chips, on breakfast burritos, tacos, NACHOS, eggs, enchiladas and so much more.
My kids are a huge fan if this, and we actually make this salsa for Christmas day and have a huge pan of nachos for Christmas dinner! I don’t have to cook!
Want other great recipes?
Get my fresh salsa recipe below~
Zesty Fresh Salsa Recipe
- 10-12 Ripe Roma tomatoes
- 1 green bell pepper finely diced
- 1 red bell pepper diced
- 1 yellow or orange bell pepper diced
- 3-4 diced jalapeno's with ribs and seeds removed (you can add them if you like it really spicy)
- 1 large purple onion finely diced
- 1 bunch green onions chopped
- 1-2 limes
- 1 handful fresh cilantro chopped
- 1-2 tbsp white wine vinegar
- 2-3 cloves of garlic diced finely
- Garlic salt optional (for taste we love it)
- First, make sure to finely dice all your veggies and tomatoes. You can leave it more chunky if you like it that way. We love it a bit more bite sized.
- Combine your diced tomatoes, pepper, jalapenos, onion, green onion, and garlic in a bowl.
- Squeeze your limes over the bowl and get all the lime juice out.
- Pour 1-2 tbsp of white wine vinegar to the salsa
- Add the cilantro and mix all ingredients until well combined.
- At the end, I like to sprinkle some garlic salt into the salsa to add a bit more flavor. Add a small amount at a time, making sure not to make it too salty.
- At this point you can eat it, but if you let it sit in the fridge for at least 4 hours, the flavors intensify, they mix together and the flavor is so much better. I never trust the flavor of my salsa right after I make it.
- I let it sit in the fridge for 4-6 hours, taste it and then season more if needed.
- I add the vinegar to it to add a bit more acidity and help along the melding of flavors.
- Eat this on breakfast burritos, plain with chips, make nachos, on top of tacos or enchiladas, and sometimes you can simply eat it with a spoon. Go wild!
I promise you, this fresh salsa recipe will not disappoint!
Try it for yourself.