Tequila Lime Salsa Fresca Recipes

TEQUILA-LIME SALSA FRESCA

Steps:

• Chop and combine all ingredients.
• Season to taste with salt and pepper.
• Serve with corn chips or as garnish.

BAJA BEACH TACOS WITH TEQUILA-LIME SALSA

Steps:

• Prepare an outdoor grill on medium to high heat.
• Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
• Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
• In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
• Yield: about 3 cups of salsa

TEQUILA SALSA

Steps:

• In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
• Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.

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.

TOMATILLO SALSA FRESCA

Steps:

• First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
• Chops into quarters.
• Place all the ingredients into a blender or food processor.
• Blend either coarse or smooth, depending on your preference.
• Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
• I always triple the recipe and freeze in 8 ounce containers.

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!