Salsa - Semi Fresca

Salsa - Semi Fresca Recipe

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Carolyn Chasteen


This is a recipe from my sister Cathy who lives in AZ and it has been a family favorite for many years. Although it is not really a Salsa Fresca, the addition of fresh ingredients works quite well to give it a hint of that flavor. She likes to use crushed dried pequin peppers but any dried or fresh hot pepper variety may be substituted to taste. I usually choose to use fresh minced jalapeno peppers when I make it.


★★★★★ 3 votes



  • 4 large
    fresh tomatoes, peeled, de-seeded, and diced (i like to use romas)
  • 1 medium
    mild sweet onion, finely diced (or use equivalent amount of green onion tops & bottoms, sliced thinly)
  • 1 qt
    canned diced tomatoes, undrained
  • 1 can(s)
    6 oz. tomato paste
  • 1 Tbsp
    dried pequin peppers, finely crushed
  • 1 1/2 tsp
    minced fresh or jarred garlic
  • ·
    juice from 2 limes
  • 2-4 Tbsp
    fresh cilantro, finely chopped
  • ·
    salt & freshly ground pepper to taste

How to Make Salsa - Semi Fresca


  1. Combine all of the ingredients and let sit in the refrigerator overnight for the flavors to blend before serving with your favorite tortilla chips, burritos, enchiladas, etc.
  2. Although this salsa keeps quite a while in the refrigerator, I would hesitate to keep it past 2 weeks.

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