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  • Rob


Home made salsa is so easy and can be a lot cheaper than store bought. This is a fresh salsa or a pico de gallo. I have read that there is a difference between salsa fresca and pico de gallo, but the only consistent difference from all of the definitions I’ve read is salsa fresca is more finely chopped. Since I like minced onion and a fine dice on the tomato, I’ll call this one salsa fresca. You can also but this premade but making it yourself allows you to control the taste. The recipe below is a guideline, so adjust the amounts to your taste. If you like it hotter, use an additional jalapeno, or try a hotter Serrano, or even hotter habanero pepper.

Salsa Fresca

Finely chopped vegetable yumminess


4 Beefsteak tomotoes or 8 roma tomatoes

1/2 Yellow onion (or sweet or red)

1 Jalapeno pepper (more or less to taste)

1 Clove garlic

1 Tbsp finely chopped cilantro (coriander leaves for those outside the U.S.)

1 Tsp salt

4 or 5 Grinds black pepper

2 Tsp ground cumin (fresh is best)

3-4 Shakes hot sauce (optional) (I like chipotle tobasco for this)

Juice of 1 lime

1 Tbsp red wine vinegar


  1. Finely dice the tomatoes (Optional: for less "juice" slice the tomatoes in half and use your fingers to deseed before dicing, I like a juicier salsa so I leave them in).

  2. Mince the onion.

  3. Deseed (or leave them in for a hotter salsa) and mince the pepper.

  4. Mix everything in a big bowl.

  5. Add remaining ingredients and place in the refrigerator for at least an hour.

  6. After chilled for an hour adjust the seasoning to taste.

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This recipe is not paleo or primal, it is the much loved recipe from my neighbor. He used to make these every year for our annual block party, but he is getting older and has passed the recipe to me.


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