Salsa Fresca (The Kids Cook Monday)

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Every year we plant a few new (to us) tomato varieties to see how they grow in our garden, and one of our new favorites for this year is the Amish Paste, a meaty plum tomato that doesn’t have too much juice, so it’s perfect for sauces and salsas. Our plant has grown huge, over 9 feet tall, and has been a prolific producer of smallish 2-ounce tomatoes.

Andrea Meyers - Ingredients for salsa frescaFollow Me on Pinterest

Hockey Guy and I picked some to make this salsa fresca, a simple no-cook salsa that young kids can help with and older kids can tackle on their own. The work is all in the chopping, and Hockey Guy had a fun time practicing his knife skills on the tomatoes, garlic, and cilantro, while I chopped the onion and jalapeno.

He did a fine job dicing the tomatoes.

Andrea Meyers - Dicing tomatoes for salsa fresca

And he really liked juicing the limes.

Andrea Meyers - Juicing a lime for salsa fresca

The salsa makes a great appetizer, or you can spoon it over any kind of Mexican food, an omelet, or scrambled eggs.

Andrea Meyers - Salsa fresca

Make sure to visit The Kids Cook Monday for more recipes to cook with your kids.

How Adults Can Help the Kids

  • Demonstrate and assist with any tasks that might be new: slicing, chopping.
  • Onions can be a little tricky to grasp while chopping, so let an adult take on that job if you are making the salsa with young children.

Safety Tips

  • Make sure an adult is present at all times.
  • Young children should not handle sharp knives. Teach older children knife safety, such as keeping fingers back from the blade, and laying the knife down on the board when not in use.
Salsa Fresca
Prep time
Total time
Part of The Kids Cook Monday series.
Recipe type: Condiment
Serves: 3 cups
  • 1 pound meaty plum tomatoes, diced
  • 1 small red onion, peeled and diced
  • 1 jalapeno, seeded and deveined, finely chopped (or more to taste)
  • 4 cloves garlic, peeled and minced
  • juice of 1 lime
  • 1/4 cup chopped cilantro (or more to taste)
  • pinch of sea salt
  1. Toss all of the ingredients together in a bowl and stir. Allow to rest for at least 15 minutes, then serve. Refrigerate any leftovers for up to 3 days.
More Information

1 quart serving bowl

More Kids Cook Monday Recipes

For the complete list of The Kids Cook Monday recipes, visit my Cooking with Kids page.

Andrea Meyers - Spicy Mexican Black Beans Andrea Meyers - Creamy Cheddar Cheese Grits (The Kids Cook Monday) Andrea Meyers - Whole Wheat Tortillas Andrea Meyers - Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil

More Salsa Recipes From Around the Blogs

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  1. says

    What an awesome feature! Cooking with kids is such fun. I am hosting a recipe party at my blog if you might be interested in submitting. I’d love to have you join in the fun :)


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