Recipe by Barb R
This is a simple and spicy, fresh salsa. Add more chilies, cayenne, or hot sauce if you want it hotter. Salsa fresca will keep about a week in the refrigerator, and the longer it stands, the hotter it gets, (though we've never had ours last a week, so couldn't say...) It is adapted from Diane Phillips, The Ultimate Rotisserie Cookbook (we highly recommend this one!!!).
Top Review by mama smurf
Made this for tomorrows dinner and wow! I didn't add the cayanne pepper but I did follow the rest of the instructions and ingredients. I put it all the the food processor to chop it up a little more and it turned out delicious but it does have a kick...DH and I sampled this and really enjoyed it. Thank you for posting. Going into my Favorites of 2013. Oh yes, Made for My 3 Chefs Oct. 2013 tag game.
- 2 (14 1/2 ounce) cans fire-roasted tomatoes, with about half the juice (Muir Glen preferred, about 28 ounces in total)
- 1⁄3 cup finely chopped red onions or 1⁄3 cup white onion
- 1⁄3 cup chopped green onion
- 2 garlic cloves, minced
- 2 jalapenos or 2 serranos, seeded and finely chopped
- 1⁄4 cup chopped fresh cilantro leaves
- 2 teaspoons chopped fresh oregano leaves (Oregano Entero) or 3⁄4 teaspoon dry Mexican oregano (Oregano Entero)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons fresh lime juice
Directions See How It's Made
- In a medium-size glass mixing bowl, stir together all the ingredients.
- Cover the bowl and refrigerate for at least 4 hours to let the flavors develop.
- Stir before serving.
- If you would like a smooth salsa, puree the ingredients in a food processor or with an immersion blender.