Salsa Fresca

Submitted 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!!!)."

 

• Ready In: 4hrs 30mins
• Ingredients: 11
• Yields: 2 cups

ingredients

• 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

1. In a medium-size glass mixing bowl, stir together all the ingredients.
2. Cover the bowl and refrigerate for at least 4 hours to let the flavors develop.
3. Stir before serving.

4. Variations:

5. If you would like a smooth salsa, puree the ingredients in a food processor or with an immersion blender.

Reviews

[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.