Spanish Salsa Fresca Recipes

SALSA FRESCA

Steps:

• Mix all ingredients in a bowl.

SALSA FRESCA

Steps:

• In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.

SALSA FRESCA

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 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.

FRESH SALSA FRESCA

Steps:

• Mix all ingredients and let sit for 15 minutes or so, to let flavors meld.
• Try to use kosher salt rather than table salt. It's milder and sweeter.
• Note: To make ahead, do your chopping the day before and combine ingredients 20 minutes before serving.

EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)

Steps:

• Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

SALSA FRESCA

Steps:

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

SPANISH SALSA FRESCA

Steps:

• 1. Toss all the ingredients in a large bowl. Let rest 15 minutes before serving.

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.

BONNIE'S FRESH SPANISH SALSA

Steps:

• 1. Use all fresh ingredients for the best results. In a medium mixing bowl, add the fresh diced tomatoes and diced onion and minced garlic. We like our salsa with a little juice. This will depend on how juicy your tomatoes are. If you want it drier, remove the excess and set aside in case you decide you want it wetter.
• 2. Add the rest of the ingredients, fine diced jalapeno and Anaheim peppers that have been seeded and the white membrane removed. Add 3 tablespoons of Marsala wine, 1/4 cup chopped cilantro or more to taste, juice of one lime and the pulp, Kosher salt and pepper to taste. Mix well and chill for at least 3 hours before serving.
• 3. Serve with your favorite chips or Latin food. This salsa is great on nachos or with eggs, too. Here is how it looks! Enjoy!

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 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.