• Yield: Makes 1 cup

This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.



  • 1 cup seeded and diced tomatoes (1 medium-large) 

  • 1/3 cup chopped red onion 

  • 1/4 cup olive oil 

  • 2 tablespoons fresh lime juice 

  • 2 tablespoon sherry vinegar 

  • 2 tablespoons chopped fresh parsley 

  • 1 tablespoon chopped fresh mint (leaves only) 

  • 1 tablespoon sugar 

  • 1 teaspoon chile de arbol powder 

  • 1/2 teaspoon fine salt 

  • 1/4 teaspoon dried oregano, preferably Mexican, crumbled



Mix all ingredients together in a bowl. Let to rest for 1 hour prior to using.

Salsa keeps in the refrigerator 1 day. Drain before using. 

Roberto Santibañez
Roberto Santibañez, author of Rosa's New Mexican Table, is a chef, restaurateur, culinary consultant, author and teacher.