Best The Ultimate Salsa Fresca Recipes

SALSA FRESCA

Steps:

• In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, and fresh lime juice. Season with salt and pepper and stir to combine. Let sit at least 15 minutes (or, covered, up to 4 hours). Stir in cilantro leaves just before serving.

PICO DE GALLO (FRESH SALSA)

Steps:

• Prep the ingredients: Roughly chop the tomatoes, chili peppers, and onions. Be careful while handling the chili peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
• Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.
• Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilis make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilis, or add a little more ground cumin. If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
• Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas , or pinto or black beans. The salsa will keep refrigerated for up to 5 days.

THE ULTIMATE SALSA FRESCA

Steps:

• In a non-reactive bowl, combine first six ingredients.
• Add salt and pepper to taste.
• Add the minced serrano chiles, a little at a time, tasting for "heat" until you reach the level you can stand.
• Let stand for fifteen minutes to let the flavors meld. A small squeeze of lime juice is also good.
• Refrigerate until ready to use. Will NOT keep overnight.
• NOTE: this is such a versatile salsa. Try it in scrambled eggs, then rolled in a flour tortilla (breakfast burrito). Yum!

SALSA VERDE

Steps:

• In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.

SALSA FRESCA

Steps:

• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

SALSA FRESCA

Steps:

• Combine all ingredients, taste and adjust seasoning as necessary.
• Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

ULTIMATE SALSA

Steps:

• mix the 1st 3 ingredients and let sit for 1 hour.
• mix the rest of ingredients in seperate container and let set for 1 hour.
• combine the 2 and bring to a boil, check to see if "hot" enough for your taste buds if not now is the time to DR. it up by adding seeds of peppers or tabasco or cayenne pepper.
• bottle it up and put in a hot water bath for 30 minutes.

SALSA FRESCA

Steps:

• Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
• In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.