Salsa Fresca

Salsa Fresca brings the taste of Mexico to your table using jalapeno, garlic and tomato. I like to use this salsa recipe with all red meat dishes. A salsa requires a minimum of one hour refrigeration before serving. Also never mix salsa in a metallic bowl, even stainless steel. It is far better to use ceramic or glass bowls.
Submitted by David McCarthy, Australia

Ingredients

• 2 cloves garlic
• 1/2 medium-size onion, quartered
• 1 or 2 jalapeno or other small hot chili pepper, stemmed and seeded
• 1 pound (450 g) firm ripe tomatoes, seeded and coarsely chopped
• 1 cup cilantro (coriander), finely chopped
• 2 Tbsp extra virgin olive oil
• Juice of 1 lime
• Salt and pepper (optional)

Method

Using a sharp knife, mince garlic, onion and chili pepper.

Combine in a non-metallic bowl; add oil and lime juice.

Season to taste with salt and pepper, if desired.

You can make this in a food processor, for a moister, less chunky texture.

Variations

Do you have comments or a variation of this recipe you would like to share? Submit it using the Contact form.

Go to top of Salsa Fresca Recipe

Go to Recipes Mania Salsa Recipes

Go to Recipes Mania Home Page

Most Popular Recipes Last Month

Bookmark & Subscribe