Saturday, August 8, 2020

Local food: Salsa fresca

Tomatoes are finally ripe, so here is a recipe for salsa fresca. Although it is delicious as-is, if it sits, covered in the  refrigerator, for an hour or so before serving, the flavors have a chance to blend even better.

Salsa Fresca

Any type of salsa is delicious, but there is something incredible about salsa made from fresh ingredients, and not cooked or processed in any way. 


  • 3 cups chopped tomatoes
  • 1/2 cup chopped green bell pepper
  • 1 cup onion, diced
  • 2 tablespoons lime juice
  • 4 teaspoons chopped fresh jalapeno pepper (including seeds) – optional
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder (or garlic granules)


  1. Chop all of the vegetables into small pieces, and place in a large bowl. Add lime juice and seasonings, and stir. It’s ready to eat!

Nutritional Information : Serving size:  1 Tablespoon| Servings per recipe: around 20 | Per Serving: 11.3 kCal,  0.1 g fat, 0 g saturated fat, 0 g trans fat. | 30.1 mg sodium | 2.6 g carbohydrates, 0.6 g fiber, 1.3 g sugar | 0.4 g protein


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MB (Marybeth) Mitcham holds undergraduate degrees in the biological and human development sciences, a MPH, and is near completion of her Ph.D. When not working as a public health professional or professor of biology, this ADK 46-R can be found climbing all over the anorthosite of the Adirondack High Peaks, writing odd things, or munching on eggplant bacon.

7 Responses

  1. Jim S. says:

    That sounds like a great change of “Pace”.

  2. Christine hildebrand says:

    No cilantro in the salsa? Other than that I totally agree

  3. Stephen Daniels says:

    It’s just about exactly like my salsa fresca recipe, except instead of cumin, it has plenty of cilantro. Perhaps MB is has the “tastes like soap” gene.

    • Christine hildebrand says:

      There is a segment of the population that has and allergic reaction to cilantro, not that it is dangerous but they hate the taste. Is that the “taste like soap” gene you reference?

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