Salsa Fresca

Name: Salsa Fresca
Yield: makes about 2 cups
Ingredients: 2 large ripe fresh tomatoes, cored and chopped; 1/2 large white onion, minced; 1/4 teaspoon minced garlic, or to taste; 1 habanero or jalapeño chile, stemmed, seeded, and minced, or to taste; 1/4 cup chopped fresh cilantro leaves; 1 tablespoon fresh lime juice or 1 teaspoon red wine vinegar; Salt and freshly ground black pepper

December 14, 2011

Probably the quickest salsa you can make and a fresh, delicious one for chips or simply cooked fish or chicken. Best with good fresh tomatoes, but still decent with canned (and definitely better with canned than with hard, unripe “fresh”).

Recipe notes

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