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Lemony Kale Salsa Fresca

Lemony Kale Salsa Fresca

Here is a salsa fresca without cilantro, and with plenty of kale instead. It is great as a dip with tortilla chips. It is also a nice accompaniment to burritos, black bean burgers, and a wide array of other dishes.

Makes about 3 cups.


  • 2 jalapeño peppers
  • 2 1/2 c chopped kale leaves
  • 3 medium tomatoes, quartered, or 1 (14.5 oz) can diced tomatoes with juice
  • 1/4 medium brown onion, halved
  • 2 cloves garlic, chopped
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp pepper


  1. Roast jalapeños over a flame or 6 from the broiler flame until charred. Cool until safe to handle. Remove seeds and membranes. Roughly chop.
  2. Place jalapeños in food processor. Add remaining ingredients.
  3. Pulse until you have a coarse, but even salsa texture.
  4. Tightly cover and chill one hour or more before serving.
  5. Use with tortilla chips, burritos, tostadas and other Mexican dishes. Refrigerate any leftovers and use within one week.

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