How to make Salsa Fresca -

Fresh tomato, onions, jalapenos combined together to make a delicious accompaniment.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes , Jalapenos (हालापीनो)

Cuisine : Mexican

Course : Pickles, Jams and Chutneys

You can also find more Pickles, Jams and Chutneys recipes like Birakai Chutney Mango and Papaya Chutney Adrak ki Launji Green Mango with Onion Chutney

Salsa Fresca

Salsa Fresca Recipe Card


Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

Prep Time : 0-5 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Salsa Fresca Recipe

  • Tomatoes 4 medium

  • Jalapenos finely chopped 2

  • Onion finely chopped 1 medium

  • Olive oil 2 teaspoons

  • Vinegar 1 teaspoon

  • Lemon juice 1/2 tablespoon

  • Fresh coriander leaves chopped 1/4 cup

  • Salt 1/2 teaspoon

  • Dried oregano 1/2 teaspoon


Step 1

Remove the eyes of the tomatoes, make a cross slit on the bottom side and immerse in boiling water for half a minute.

Step 2

Drain the tomatoes, peel, deseed and chop them roughly. In a medium bowl, combine tomatoes, onion and jalapeno peppers.

Step 3

Add the olive oil, vinegar, lemon juice and salt. Crush the oregano and add.

Step 4

Mix well and let the sauce stand for at least two hours to blend the flavors. Stir in coriander leaves.

Step 5

Serve at room temperature with your choice of snacks or as a dip for your cocktails.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.