Published by PETA.
You may know salsa fresca by another name—pico de gallo. Both are a chunky salsa that is light on liquid but heavy on fresh ingredients.

Like many salsas, tomatoes are used as a base, but with salsa fresca, you leave your tomatoes diced but chunky. Other common salsa ingredients are included—onion, garlic, salt, and cilantro—as well as small jalapeño pieces for a little kick.

Many salsa fresca recipes don’t require the use of a blender or food processor, but I like to use mine for a pulse or two so that the ingredients are combined but just barely.


Simple Salsa Fresca

6 Roma tomatoes, diced
1/2 onion, diced
1/2 jalapeño, minced
1 clove garlic, minced
1 1/2 tsp. apple cider vinegar
1/2 tsp. sugar
1/2 tsp. salt
2 tsp. cilantro
Pepper, to taste

•Combine all the ingredients, except the pepper, in a blender or food processor and pulse once or twice only.

•Season with pepper.

Makes about 1.5 cups


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