Salsa Fresca
Salsa fresca is a raw tomato salsa that takes 15 minutes and makes about 3 cups. Nothing is cooked, so the sharp garlic, green heat of four jalapeños and the cilantro all come through clearly against the tomato. Seeding and veining the chilis keeps the heat bright without making it overwhelming. Chop everything in the order given, and if you use a blender, stop before the tomatoes turn to liquid.
Instructions
Peel the garlic. Halve the jalapeños, scrape out the seeds and pale veins, and core the tomatoes.
Chop the ingredients one at a time in the order listed: garlic first, then jalapeños, onion, cilantro and finally the tomatoes. Chopping in this order keeps the wettest ingredient for last.
If you prefer a machine, use a food processor or blender and drop each ingredient in through the feed while the blades are running. Stop as soon as the tomatoes are broken down, because the salsa should stay chunky and not turn to liquid.
To keep the salsa in the refrigerator, transfer it to a jar and pour a tablespoon of vegetable oil over the top.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
