Burrito Fresco, Sides

Mild/Hot Salsa – A Burrito Fresco Recipe

Hello, friends! Summer is winding down, but we’re not quite ready to let go of those summertime vibes. To fully take advantage of the last few weeks of sunshine, we’re sharing the recipe that started it all – The Burrito Fresco Salsa.

For those that don’t know, Steven Michael and I used to own the best restaurant in the world (not at all a biased opinion), Burrito Fresco. We served fresh home made food all day and long into the night from 2012-2016, and this salsa is what ultimately made us decide to open a Burrito Shop.

So here is it for all of you to enjoy! Whether you were a regular customer or are new to our blog, this FRESH salsa will not disappoint!

What is your favorite thing to make with fresh veggies? Let us know in the comments below!

Burrito Fresco Salsa - Fresh salsa that everyone will love!

Yields1 Serving
Prep Time30 minsTotal Time30 mins

 6 Cloves of Garlic
 1 Large Green Bell Pepper
 1 Red Onion
 3 lbs Tomatoes
 ½ cup Diced Mangoes
 4 oz Can of Mild Diced Green Chilies
 1 tbsp Salt
 ¾ tsp Pepper
 ½ Lime
 4 Jalapenos - Optional

1

Chop the onion, peppers, and tomatoes into large pieces. Squeeze the tomatoes to remove the seeds and "guts".

2

Put the garlic into a food processor on high to break them up.

3

Add the green pepper chunks to the food processor with the now chopped garlic and pulse until it is in small "salsa sized" pieces. Be very careful not to liquify them. Once they are chopped, scoop them out of the food processor into a large bowl.

4

Repeat the pulsing chop process with the onions. Add them to the bowl.

5

Repeat again with the tomatoes. All of the tomatoes will not fit into the food processor at once, so you will need to do this a few times. Add the chopped tomatoes into the bowl.

6

OPTIONAL - If you are making hot salsa, follow the same process for the jalapenos.

7

Dump the can of green chilies into the bowl, along with the salt and pepper. Squeeze the juice from half a lime over the top of everything.

8

Mix thoroughly until all ingredients are combined.

Ingredients

 6 Cloves of Garlic
 1 Large Green Bell Pepper
 1 Red Onion
 3 lbs Tomatoes
 ½ cup Diced Mangoes
 4 oz Can of Mild Diced Green Chilies
 1 tbsp Salt
 ¾ tsp Pepper
 ½ Lime
 4 Jalapenos - Optional

Directions

1

Chop the onion, peppers, and tomatoes into large pieces. Squeeze the tomatoes to remove the seeds and "guts".

2

Put the garlic into a food processor on high to break them up.

3

Add the green pepper chunks to the food processor with the now chopped garlic and pulse until it is in small "salsa sized" pieces. Be very careful not to liquify them. Once they are chopped, scoop them out of the food processor into a large bowl.

4

Repeat the pulsing chop process with the onions. Add them to the bowl.

5

Repeat again with the tomatoes. All of the tomatoes will not fit into the food processor at once, so you will need to do this a few times. Add the chopped tomatoes into the bowl.

6

OPTIONAL - If you are making hot salsa, follow the same process for the jalapenos.

7

Dump the can of green chilies into the bowl, along with the salt and pepper. Squeeze the juice from half a lime over the top of everything.

8

Mix thoroughly until all ingredients are combined.

Mild/Hot Salsa

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