We are in the heat of summer up here in Central New York! And the tomatoes are as bountiful as ever! Boy am I glad as I can’t seem to get enough of this fresh Mexican salsa recipe. I am so proud of it as I have spent some time these last couple weeks tweaking it to perfection.
One of my favorite cuisines is Mexican, by far! Despite the fact that I live in Upstate New York where authentic Mexican food is about as hard to come by as water in the Sahara Desert. That’s not an exaggeration. My mom was born and raised in Denver, Colorado, the land flowing of enchiladas and burritos.
My parents decided to move to New York when I was three. So, I didn’t get the privilege of enjoying the many Mexican restaurants in CO. However, I was blessed with a mom who was not only an insanely amazing cook but whom loved the flavor and variety of Mexican food.
She would make something Mexican at least once a week. Whether it was quick and easy tacos or a more elaborate dish such as chicken enchiladas. Now that I am all grown up I carry on the tradition of weekly Mexican dishes for my little family.
Thankfully I married a man, a native New Yorker, who loves Mexican food as much as I do! It was a gift in our marriage, I must say.
Regardless of what Mexican dish I am making, this fresh Mexican salsa recipe makes anything go from great to out-of-this-world insanely delicious. It is just bursting with flavor.
We like our salsa with a bit of a kick. However, feel free to add more or less jalapeño and garlic depending on your personal preference. I hope you enjoy this recipe as much as we do and be sure to leave any comments or recommendations below! Bon Appetit! Ooops…..wrong country.
1. On a large cutting board, remove the core from your fresh tomatoes, dice them into small pieces and place in a medium size mixing bowl.
2. Next add your chopped onion, minced garlic, minced jalapeño and spices to the mixing bowl with the tomatoes.
3. While holding a small strainer over your mixing bowl (to catch the seeds), squeeze the juice out of the half of lime.
4. Finally, roughly chop your cleaned and dried cilantro leaves and add to the contents in the mixing bowl.
5. Mix everything together and serve.
Fresh Mexican Salsa Recipe
(Paleo, Dairy Free)
Author: Brenna from Gluten Free on a Budget
Prep time: 10 minutes
Makes: 2-3 servings (About 2 cups salsa)
- 3 medium tomatoes, diced small
- 1/4 large or 1/2 small red onion, chopped
- 1 large garlic clove, minced
- 1/2 lime, squeezed
- 1/4 teaspoon salt
- dash black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 jalapeño pepper, seeded and minced (use 1/2 pepper for a spicier salsa)*
- 1/2 cup cilantro leaves, rinsed, paste dry and roughly chopped.
- On a large cutting board, remove the core from your fresh tomatoes, dice them into small pieces and place in a medium size mixing bowl.
- Next add your chopped onion, minced garlic, minced jalapeño and spices to the mixing bowl with the tomatoes.
- While holding a small strainer over your mixing bowl (to catch the seeds), squeeze the juice out of the half of lime.
- Finally, roughly chop your cleaned and dried cilantro leaves and add to the contents in the mixing bowl.
- Mix everything together and serve.*
Be very careful when handing the jalapeño! It is very spicy, especially the seeds, and could cause a burning sensation if it comes in contact with your skin. Be careful not to touch your eyes!