Salsa Fresca
- 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
- 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.
-
Variations:
- If you would like a smooth salsa, puree the ingredients in a food processor or with an immersion blender.
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Reviews
-
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.
RECIPE SUBMITTED BY
And Rick was born in 1947.
My husband and I love trying new recipes! We both recently were fortunate enough to retire early, and we took up the hobby of cooking. We love this website and appreciate everyone sharing their recipes.
Our pet peeve is people who review recipes and downgrade them because they don't like one of the main ingredients. If you don't like tomatoes, don't make tomato soup and blame the recipe for tasting like tomatoes.
We have one extremely spoiled Burmese/Bengal female cat who shares our interest in food, though she's not so keen on the spices...