Fresh Salsa

When I visited Mexico, every table had a bowl of salsa and chips to snack on. It wasn’t the tomato-based salsa that we know in my section of the US, but invariably it was a lime juice base. After sampling quite a few bowls, I came up with this recipe.


  • 1 large jalapeño pepper
    • For mild salsa, remove seeds and ribs
    • For spicy salsa, leave seeds and ribs in
  • 1 orange or yellow bell pepper (any color will do based on your preference, I like these for appearance)
  • 1 tomato
  • 1 onion (yellow, white or vidalia – not red)
  • 1 clove garlic
  • 6 stalks fresh cilantro
  • 2 large limes


  1. Wash and dice the jalapeno and bell peppers, tomato, onion, garlic and cilantro.
  2. Mix all diced vegetables in a bowl
  3. Cut limes in half, squeeze juice and pulp into the bowl
  4. Stir to mix
  5. Let sit in the refrigerator for a few hours for everything to blend


Be sure to wash your hands well after handling the jalapeño pepper… If you get the juice in your eyes you will know why I warned you! I made this mistake once. ONCE!

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