Salsa Fresca

Submitted by Ms B.

"This recipe was originally submitted by Mean Chef (IHHDRO). I adopted it after he left the site. My comments in my original review stated, "Although I didn't find this recipe here, I have made this salsa for several years. Due to variations of ingredients on hand, I sometimes make changes (and/or additions). However, this is a very good base recipe for fresh salsa. There is no need to change it; but we all like a little variety now and then." I am the designated salsa-maker among my friends, and this recipe never disappoints."

 

• Ready In: 15mins
• Ingredients: 8
• Yields: 2 cups

ingredients

• 6 medium plum tomatoes, seeded and finely diced
• 1 white onion, finely diced
• 2 garlic cloves, minced
• 3 -5 fresh green chilies, seeded and finely chopped (use either jalapeno or serrano)
• 1 lime, juice of
• 2 tablespoons olive oil
• 4 tablespoons cilantro, finely chopped
• salt and black pepper

directions

1. Combine tomatoes, onion, garlic, chile, lime juice, oil and cilantro.
2. Add salt and pepper to taste.
3. Cover and let stand for 30 minutes at room temperature to allow flavours to blend.
4. Serve chilled or at room temperature.
5. Should be served the day it is made.

Reviews

[Fitzcindy]

This salsa is absolutely fabulous! Very easy to make and everyone loved it. I made it mild this time (only used 3 jalapeno peppers) but next time I will spice it up a bit more. Great recipe, Mean. This will be made over and over again in this household! Thanks!

 

[Boca Pat]

I've been experimenting with different salsas and I thought I had found the best....but now I KNOW I have found the best!! This is great stuff. Just Wonderful!!! Thanks Mean

 

[rosslare]

Your basic salsa, as good as it gets. No need for the oil, though.

 

[unbaked]

Use serrano chiles, jalapeños don't have enough flavor or heat. Skipped the olive oil, it's never used in Mexico. Didn't see the need for the lime juice, either.

 

[FoodBooksSangria]

Excellent, easy-to-make salsa. I used serrano peppers, and it's easy to adjust the heat by varying the number of peppers used. I also doubled the cilantro, because we love the stuff so much. This recipe is a keeper.