Salsa Fresco brings the taste of Mexico to your table using jalapeno, garlic and tomato. I like to use this salsa recipe with all red meat dishes. A salsa requires a minimum of one hour refrigeration before serving. Also never mix salsa in a metallic bowl, even stainless steel. It is far better to use ceramic or glass bowls.
Ingredients
2 cloves garlic
1/2 medium-size onion, quartered
1 or 2 jalapeno or other small hot chili pepper, stemmed and seeded
1 pound (450 g) firm ripe tomatoes, seeded and coarsely chopped
1 cup cilantro (coriander), finely chopped
2 Tbsp extra virgin olive oil
Juice of 1 lime
Salt and pepper (optional)
Instructions
Using a sharp knife, mince garlic, onion and chili pepper.
Combine in a non-metallic bowl; add oil and lime juice.
Season to taste with salt and pepper, if desired.
You can make this in a food processor, for a moister, less chunky texture.
Salsa Fresco
Salsa Fresco brings the taste of Mexico to your table using jalapeno, garlic and tomato. I like to use this salsa recipe with all red meat dishes. A salsa requires a minimum of one hour refrigeration before serving. Also never mix salsa in a metallic bowl, even stainless steel. It is far better to use ceramic or glass bowls.
- 2 cloves garlic
- 1/2 medium-size onion quartered
- 1 or 2 jalapeno or other small hot chili pepper stemmed and seeded
- 1 pound 450 g firm ripe tomatoes, seeded and coarsely chopped
- 1 cup cilantro coriander, finely chopped
- 2 Tbsp extra virgin olive oil
- Juice of 1 lime
- Salt and pepper optional
Using a sharp knife, mince garlic, onion and chili pepper.
Combine in a non-metallic bowl; add oil and lime juice.
Season to taste with salt and pepper, if desired.
You can make this in a food processor, for a moister, less chunky texture.
Greetings, I am Donnie Caves, the driving force behind Recipes Mania. I am thrilled to welcome you to my kitchen on the internet, where I strive to satiate your culinary curiosity with a medley of recipes, cooking tips, and foodie insights.My earlier life was deeply rooted in farming, where I honed a genuine appreciation for the earth's generous offerings. However, an unforeseen accident shifted my life, leading to physical paralysis. The farmer in me didn't falter; instead, it found a new field to cultivate - the kitchen and the written word.Recipes Mania is more than a website; it's a testament to the transformative power of passion and resilience. The accident may have reshaped my physical capabilities, but it magnified my spirit's zest. This new zest led me to create Recipes Mania, a place where I channel my love for food and share the joy of cooking with the world.Each recipe, cooking tip, and food article you find on Recipes Mania reflects my personal journey of exploring the world of culinary delights. They are a testament to my belief that good food, like good thoughts, has the power to uplift and rejuvenate the spirit.But Recipes Mania isn't just about my culinary adventures. I also believe in the enriching power of shared experiences, and thus, this space is also a platform for you to share your favorite recipes, cooking hacks, and food stories.The vision of Recipes Mania extends beyond its digital pages. I hope it spills into your kitchen, inspiring you to experiment, create, and most importantly, enjoy the process of cooking. The goal is to ignite a love for food that transcends cultural and geographical boundaries, creating a global community of food enthusiasts.On a practical note, Recipes Mania also helps me meet the financial challenges posed by my accident. Running this site keeps me busy and productive, adding a sense of fulfillment and purpose to my life.In essence, Recipes Mania is about celebrating life, resilience, and the joy of cooking. It's a showcase of the healing power of good food, the strength of the human spirit, and the joys of sharing our culinary adventures.Join me in this journey of exploring tastes, savoring flavors, and creating magic in the kitchen. Bon Appétit!
