Spanish Salsa Fresca Recipes

SALSA FRESCA

Salsa Fresca image

Serve this fresh salsa as a topping for tortilla chips or as a condiment for grilled steak or shrimp.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

2 medium tomatoes, roughly chopped (1 1/2 cups)
1 small white onion, diced small (2/3 cup)
1 jalapeno, minced
1 garlic clove, minced
1 tablespoon fresh lime juice
Coarse salt and ground pepper
1/2 cup loosely packed fresh cilantro leaves, roughly chopped

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.

Nutrition Facts : Calories 22 g, Fiber 1 g, Protein 1 g

SALSA FRESCA

Salsa Fresca image

This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.

Provided by Martha Rose Shulman

Categories dips and spreads, side dish

Time 10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/4 small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste

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.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams

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

Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo) image

My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.

Provided by thebioteacher

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup finely chopped red onion
1 jalapeno pepper, seeded and finely chopped - or more to taste
2 limes, juiced
2 ½ cups Roma (plum) tomatoes, seeded and chopped
½ cup chopped fresh cilantro
1 teaspoon salt

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.

Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g

SALSA FRESCA

Salsa Fresca image

Provided by Food Network

Number Of Ingredients 7

Ingredients

4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded if desired and minced
1 bunch cilantro, leaves only chopped
2 tablespoons lime juice
3/4 teaspoon salt
Pinch of freshly ground black pepper

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

Salsa Fresca image

Provided by Tyler Florence

Time 25m

Yield 2 cups

Number Of Ingredients 8

Ingredients

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt

Steps:

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

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.

SALSA FRESCA

Salsa Fresca image

Provided by Mark Bittman

Categories easy, quick, appetizer, side dish

Time 10m

Yield about 2 cups

Number Of Ingredients 7

Ingredients

2 large fresh ripe tomatoes, chopped
1/2 large white onion, peeled and minced
1/4 teaspoon minced raw garlic, or to taste
1 habanero or jalapeño pepper, stemmed, seeded and minced, or to taste
1/4 cup chopped cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper

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.

Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 3 grams

FRESH SALSA FRESCA

Fresh Salsa Fresca image

Simple and flavorful fresh salsa. Adjust the individual amounts as desired. Serve as a topper for tacos, burritos, etc or just eat with chips.

Provided by puppitypup

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 -4 plum tomatoes, seeded and minced
1 sweet onion, minced
1/4 cup coarsely chopped fresh cilantro
1 teaspoon olive oil
1 pinch kosher salt

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.

Nutrition Facts : Calories 20.1, Fat 0.8, SaturatedFat 0.1, Sodium 26.6, Carbohydrate 3.1, Fiber 0.7, Sugar 1.6, Protein 0.5

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.

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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