4 hrs 30 mins
Barb R's Note:
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!!!).
My Private Note
Units: US | Metric
- 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
- 1In a medium-size glass mixing bowl, stir together all the ingredients.
- 2Cover the bowl and refrigerate for at least 4 hours to let the flavors develop.
- 3Stir before serving.
- 5If you would like a smooth salsa, puree the ingredients in a food processor or with an immersion blender.
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Nutritional Facts for Salsa Fresca
Serving Size: 1 (989 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 105.0
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 2338.4 mg
- Total Carbohydrate 25.0 g
- Dietary Fiber 6.5 g
- Sugars 12.2 g
- Protein 4.4 g