Tom’s Salsa Fresca


I had thought that I already had written a recipe like this, being that my fascination with hot chilis started over 25 years ago, but oh well. When I first started making salsas, I made some toooo hot, but found adding sour cream made them edible. Here I have laid out a basic recipe that is a base for other concoctions. I have made more cooked salsas, but for something ready to go I’ve found this general formula very useful.


  • 3 cups coarsely chopped med. Roma tomatoes (this variety better for flavour)
  • 1 large diced white onion
  • 2 minced large jalapeno (or 4, if you like it hot)
  • 3 minced garlic cloves
  • 1 TBSP fresh lime juice, or orange juice (not from concentrate!)
  • 1/2 TSP salt
  • 1 TSP ground cumin
  • 1/2 cup chopped fresh cilantro


  • Add all ingredients to glass or ceramic bowl
  • Cover with plastic wrap or other item, like a plate
  • Let sit in refrigerator for 4-6 hours for fullest flavour

Then serve on tacos, burritos, with chips or eggs. An epic fool-proof topping.

Enjoy!   Thomas Gorman – April 2017

Part of ‘Tom’s Turkey Taco Ensemble’


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