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Salsa Fresco

by Jen Stevens

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.

Print Recipe
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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.

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.

Filed Under: Mexican, Sauces, Snacks Tagged With: cilantro, garlic, jalapeno, lime, onion, salsa, tomatoes

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