Classic Salsa Fresca Recipe - Cooking Index
Classic Salsa Fresca Recipe - Cooking Index
Sample this most basic salsa and you'll be hooked for life. It will keep for a couple of days in the refrigerator but is at its best when freshly made. Omit the jalapeņo, if you like, for a stingless variation. Salt will draw excess moisture from the tomatoes, making the salsa watery as it sits. The salsa is delicious without it, but if you add salt, do so just before serving.
Type: Fish| 2 | Ripe tomatoes - (abt 1 lb total) - cored and chopped | |
| 1/2 | Yellow onion - minced | |
| 1/2 cup | 8g / 0.3oz | Coasely-chopped cilantro |
| Juice of 1 lime - (abt 1/4 cup) | ||
| 1/2 | Jalapeño or serrano chile - cored, seeded, | |
| And minced | ||
| Salt - (optional) |
In a large bowl, combine the tomato, onion, cilantro, lime juice and chile. Toss gently to mix well. Season to taste with salt, if you like. Serve at room temperature or chilled.
This recipe yields 8 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.