Name: Fresh Salsa
Prep time: 20 min
Total time: 1 min
Ingredients: 6 roma tomatoes, diced; 3 fresh jalapeno peppers, seeded and chopped; ¼ red onion, chopped; 3 green onions, chopped; 2 cloves cloves garlic, crushed; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 2 tablespoons fresh lemon juice; 1 ½ teaspoons ground cumin; 1 small jicama, peeled and chopped; 1 (10 ounce) can diced tomatoes with green chilies, drained; salt and ground black pepper to taste

I love salsa. I always make it. I made this raw salsa recipe and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.

Fresh Salsa

roma tomatoes, diced

jalapeno peppers,

¼ red onion, chopped

green onions, chopped

cloves garlic, crushed

cilantro

lime juice

lemon juice

cumin

jicama,

(10 tomatoes

salt and black pepper

Mix together tomato, jalape&ntilde;o peppers, red onion, green onions, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.


OK, I made this and my husband made me make it again the next day. It was that good. Here's the only reason I didn't give it 5 stars.. the time! I used the vidalia onion chopper to save time and it still took almost an hour to make. I'd love to get this flavor in a 15 min recipe.  I only used 2 jalapeno peppers instead of the 3.  Also, thought it was odd to have such fresh ingredients and then add the one can of tomato &amp; chillies... 

I followed this almost to a tee, right up until it was time to add the can of tomatos/chilis.  I decided to omit to stay with a truly fresh salsa, and it was wonderful!  The lemon/lime juice gave it a tangy flavor and the cumin added a nice zip.  I chopped each of the veggies SEPARATELY in a food processor to obtain the desired consistency for each ingredient and added it all to a bowl.  The end result was a very coarse salsa that did not have a whole lot of liquid and I was pleasantly surprised.  This was my first time using/tasting jimaca and it added a nice crunch.  I made this for the heck of it this afternoon, had several friends stop by unexpectedly and it was gone in a short time.  I wasn't sure what to expect when I served, but they loved it and I will make this recipe again (minus the Rotel!) after my next jalopeno harvest from the garden!  Give it a try!!!!

This salsa is awesome.  The fresh cilantro is to die for, and the jicama really does make the difference.  I will make this over and over as it is easy and wonderful.  THANKS for the great recipe!


This is without a doubt the best salsa I've ever had. I've made it a half a dozen times just since Super Bowl  2 months ago -  it just disappears!  Easy to make &amp; the jicama really adds a great flavor. Thank you for sharing this recipe with us.

I made this via the original recipe and then made a few of my own changes.  It was much better using just 1 jalapeno, no jicama, and using sweet onion instead of red onion.  (It was still "warm" enough for my husband, but not too "hot" for me.)  I have substituted regular tomatoes (de-seeded) for the romas and it turned out great as well.  I usually just seed the jalapeno then throw everything in the food processor together instead of cutting everything up to save time.

This recipe was great! We followed directions as written, and we chopped all of our own ingredients, and it only took about 15 minutes to put together. The next day it is even better! Thanks so much for sharing this great recipe

I've made this 3 times and every time it turns out great!  Thank you for this recipe--it's turned me off of store-bought salsa.

Very good, sweet &amp; flavorful.  I think I may leave some jalapeno seeds in next time to make it a little spicier.  Added a can of black beans and kernel corn (both rinsed) and did not use jicama.

I was looking for a recipe for fresh salsa and this one was as close to fresh as I could get. however, I didnt add the canned tomato so as to keep it fresher, just added more fresh tomatoes. I also didn't have the jimaca but this recipe was delicious without it. can't wait to try it next time with the jimaca! thanks for sharing!

very very good - definitely use roma tomatoes

I loved this recipe! I didn't change anything about it and it was so yummy! I shared with my in-laws and they loved it too!! It was a little hot so If you dont like that I would do less peppers.

Good salsa. I give it 4 stars because I consider my husbands input, &amp; I couldn't give it 4 &amp; 1/2. I used everything from our garden, so i left out cilantro (my husband doesn't like) &amp; jicama (we didn't grow that). I decreased the amount of cumin to 1/2 tsp. We both thought that the cumin was a little over powering. I also decreased the amount of lemon juice to less than 1 tbsp. Without all the cumin, it seemed to make the salsa more tangy than preferred. Since I omitted the can of green chile &amp; tomato, I used more tomato and a fresh pepper from the garden as well. After these changes, my husband really liked it. Thanks for the recipe!

This is the best salsa recipe I've made.  I didn't have the cumin so I'm sure that will make it even better.

I just made this and it is VERY yummy.  Although I did only use one jalapeno and doubled the garlic, it is still plenty spicy!!

This salsa was OK but not my favorite.  This is more of a garden salsa than a spicy, vinegar salsa.  I did make some changes though, so that could be the reason I wasn't a big fan.  I was lazy the day I made it so I just tossed everything in a food processor and blended.  Obviously the salsa turned out more thin than chunky by doing it that way.  The salsa itself really didn't have any pizazz for me but I had 2 avocados I had to use up so I took half the recipe and bended it together with the avocados to make a sorta guacamole and now that was GOOOOD!  I had to add a bit more salt but once I turned it into Guac, I couldn't stop eating it.  I ran out of chips and was temped to just eat it with a spoon.  I will use this as a "base" for guacamole again for sure and I may try making it again as written to see if it was chunkier if I'd like it better.

I made this for a picnic and everyone devoured it. They said they couldn't go back to jarred salsa and requested for the recipe. If you have an food chopper or processor, it cuts the prep time tremendously. Also, scooping out the tomato seeds and adding the jicama makes the salsa not so watery. 

So yummy! I made this for a baby shower and it was a huge hit! Mine didn't look as soupy as the picture. More chunky looking.

I thought this was excellent and very refreshing.  Nothing like FRESH salsa!

I'm pretty set in my ways on how I make my salsa, but I saw this recipe a week ago and it's been on my mind since!!  Today the husband and I went grocery shopping and decided to grab the ingrediants for this.  I was a little hesitant at first because I have never had a jimaca before.  The only thing I changed was I added everything in a blender on "chop" setting to keep the thickness of it.  I took a chip and slowly dipped it in and WOW!!  Very glad I gave this recipe a try!

I used this recipe for a labor day party with fresh tomatoes from the garden. EXCELLENT! Everyone commented on it. I didn't have fresh jalapenos on hand - used them out of the can. Still amazing! 

I absolutely love this recipe and reach for it often, especially when vegetables in our garden are ready!  Made it just as stated and love the incredible fresh taste it has.  The jicama really makes the difference. If there is any leftover, it is great in an omlette the next morning!  Thank you for sharing!

WAY too much jalapenos for me (maybe I was using giant/extra spicy jalapenos).

I thought it turned out well. Took quite some time to do the chopping but it was worth the effort. I seeded all the tomatoes so it wouldn't turn out watery and used an extra 2. All in all it was good. The jicama was the perfect touch

It was very good, except I felt like it was missing something.  I had to use dried cilantro, because it's all I had on-hand.  If I try it again, I will definitely use the fresh cilantro.

Tasty, fresh, and easy recipe. I had never tried jicama before, but had heard about it and was ready to give it a try. I think the crunch and slight sweetness of the jicama went very well with the salsa. I left out the cilantro because I'm really not a fan of the stuff, and the salsa still had plenty of flavor and went great with the tacos I was having. I will definitely make this again, maybe not so much of it the next time though unless I'm having company.

Very simple and delicious fresh salsa recipe.  I love canned cheats, and Ro-tel is one of my favorites.  I added a little balsamic vinegar to the tomatoes (less than a teaspoon).  This is my husband's new favorite!

This one is going in my recipe box.  I had all the ingredients except jicama, but I had a baby zucchini that added some crunch and texture.  I did drain my big red tomatoes while I cut up the other ingredients, and I think that helped keep the salsa from getting  too watery.  If you are concerned about that, use a can of tomato paste instead of the canned tomatoes.  My husband gobbled it up on crusty fresh bread like bruschetta.  Good thing I made extra!

Excellent salsa, very fresh and authentic

I made this a few times already and I love it,  I eat it a lot with jazmin white rice,  is awesome,  thank you.

This was great. I added a few tablespoons of sugar and changed up the veggies a bit. I spooned it onto fajitas at dinner and served it as an appetizer. Awesome!

I put the salsa in the food processor for three runs, to give it more of a salsa consistency.

Wonderful! Left out the jicama, due to lack of availability. Left out green onions and lime juice for simplicity's sake. It was really flavorful and my guests and I enjoyed every bite! :) Thank you for sharing!

This salsa is so good!!  I left out the jicama and added a bell pepper.

Easy and very good. As with many other reviewers I deleted the canned tomatoes and jicama. Added a few more tomatoes and kept seeds in a few of the jalapeños .

This was really Good! Everyone said its got kick!The cumin really made it come alive. Best salsa we ever made, everything came right out of our garden. Thanks

I just love a reason to use JICAMA in a recipe, it is such a conversational food item for company.  This salsa was extremely good.  The grocery store was out of cilantro, so I used dried  instead but I bet the fresh would have put it over the top for us.  Will definitely use fresh cilantro the next time.

Awesome my 1st time for salsa....so good.used just 1 jalapeño pepper but had some fresh thai chilies ohh my so good just right kick for me..definitely make again.

Made exactly as directed and it was delicious! This is my new go to fresh salsa recipe.

This recipe was absolutely amazing! It was so healthy and full of flavor! I left out the can diced tomatoes with green chilies and jalapeno peppers because I'm not a big fan of them and it was still amazing. I also bought the red onions pre-cut to save some time. I brought some in for the girls at work and they fell in love with it as did I! I will surely be making it again and again and again! All the cutting was time consuming but it was so worth it.

The only change I made was to use 1 large jalapino, and while it was not super hot it had some heat, which is what I was going for. Aside from the temperature, both my husband and I consider it to be "satisfactory". Nothing exciting here, but not bad either. It really just seems like something is missing. Sadly, We haven't figured out what.

It is the best!!!!... Kids and I fight over it... I make two batches always ... One batch I add serrano peppers also for extra hot and I use my ninja bullet for the peppers with cilantro

Amazing what fresh ingredients makes in a dish like this.. sweet, tangy, delicious...

is it really fresh salsa if you are using cans of diced tomatoes?????

Fresh Salsa

Prep Time: 20 minutes

Total: 1 hours, 20 minutes

Servings: 9

Author : bbmchicago

Ingredients

Instructions

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