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Because food should taste good.

Salsa Fresca

Before you get started, go buy a box of rubber gloves from the drug store! Dice the jalapeños bare-handed at your own risk--you will get burned. Drinking a glass of milk seems to help. Other burn remedies include rinsing your hands with rubbing alcohol and applyling a baking soda paste.

  • 4 C fresh Roma tomatoes, seeded & chopped
  • 1/3 C onion, finely chopped
  • 2 fresh jalapeño peppers, finely chopped (keeping seeds & pith)
  • 2 cloves fresh garlic
  • 1 T extra virgin olive oil
  • 1 T vinegar
  • 1 T fresh lemon juice
  • 1 T fresh lime juice
  • 1 tsp. ground cumin
  • 1½ tsp. (rounded) salt
  • 1 T fresh cilantro, minced

Chop tomatoes. Strain as much of the liquid as possible off of the tomatoes. Mix all ingredients. Blend about half the salsa in the blender then stir together again with the rest of the salsa (this makes the overal texture a little smoother).

Refrigerate 2 hours or overnight before serving (if you can wait that long).

Serve with good tortilla chips.

1 comment for Salsa Fresca


Randy said:

2007-11-19 08:20:16, posting from

Update: This summer we grew our own tomatoes, and we ended up using "sweet clusters" more often than romas. We actually liked the salsa better this way.

Copyright © 2005 by Randy Cox