Chef Jims Salsa Fresca Recipes

SALSA FRESCA

Salsa Fresca image

This recipe was originally submitted by Mean Chef (IHHDRO). I adopted it after he left the site. My comments in my original review stated, "Although I didn't find this recipe here, I have made this salsa for several years. Due to variations of ingredients on hand, I sometimes make changes (and/or additions). However, this is a very good base recipe for fresh salsa. There is no need to change it; but we all like a little variety now and then." I am the designated salsa-maker among my friends, and this recipe never disappoints.

Provided by Ms B.

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

6 medium plum tomatoes, seeded and finely diced
1 white onion, finely diced
2 garlic cloves, minced
3 -5 fresh green chilies, seeded and finely chopped (use either jalapeno or serrano)
1 lime, juice of
2 tablespoons olive oil
4 tablespoons cilantro, finely chopped
salt and black pepper

Steps:

Combine tomatoes, onion, garlic, chile, lime juice, oil and cilantro.
Add salt and pepper to taste.
Cover and let stand for 30 minutes at room temperature to allow flavours to blend.
Serve chilled or at room temperature.
Should be served the day it is made.

SALSA VERDE

Salsa Verde image

Provided by Michael Symon : Food Network

Categories condiment

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 cloves garlic, minced
1 jalapeno, seeded and minced
1 shallot, minced
Zest of 3 lemons
Juice of 2 lemons (about 1/2 cup)
1 1/2 cups olive oil
1 cup fresh flat-leaf parsley leaves, finely chopped
1 cup fresh celery leaves, finely chopped
1 tablespoon salt-packed capers, rinsed and finely chopped
Kosher salt

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

Salsa Fresca image

Provided by Food Network

Categories main-dish

Time 5m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 (32-ounce) can chopped plum tomatoes with juice
1/4 cup chopped onion
1/8 cup chopped cilantro
2 tablespoons hot sauce
Salt and pepper

Steps:

Mix all ingredients in a bowl.

THE ULTIMATE SALSA FRESCA

The Ultimate Salsa Fresca image

Salsa fresca is a generic term for any salsa that isn't cooked. There's no right or wrong way to do it - everyone does their own thing. This recipe is my take on what my mom used to make, but I think it's exceptional. (Pat on back, LOL!) Measurements are loose, but the key is the olive oil and mexican oregano. Prep time includes 15 minutes of standing time.

Provided by Jostlori

Categories Sauces

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb red ripe tomato, diced
1 small onion, finely diced
1/4 cup cilantro, roughly chopped
1 garlic clove, finely minced
2 teaspoons olive oil
1/2 teaspoon Mexican oregano, rubbed between your palms to crush
salt, to taste
pepper, to taste
2 -3 serrano chilies, minced (to taste, these are hot!)

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!

Nutrition Facts : Calories 33.5, Fat 1.7, SaturatedFat 0.2, Sodium 4.9, Carbohydrate 4.5, Fiber 1.3, Sugar 2.6, Protein 0.9

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