Salsa Fresca

All purpose condiment to go with chips, guacamole, sour cream, or anything you want to give a Southwestern flavor to. I especially like this with scrambled eggs, like in my ‘Huevos ala Mala Tia‘.

Salsa Fresca
Print Recipe
A zesty and very fresh accompaniment to chips, eggs, meats, etc.
Servings Prep Time
10 1 tablespoon 10 minutes
Servings Prep Time
10 1 tablespoon 10 minutes
Salsa Fresca
Print Recipe
A zesty and very fresh accompaniment to chips, eggs, meats, etc.
Servings Prep Time
10 1 tablespoon 10 minutes
Servings Prep Time
10 1 tablespoon 10 minutes
Ingredients
Servings: 1 tablespoon
Instructions
  1. Dice tomatoes. If using cherry tomatoes cut them into quarters lengthwise, then crosswise, into 8 pieces. Place in medium bowl.
  2. Finely dice white onion, place in bowl with tomatoes.
  3. Cut ends off of the jalapeno peppers. Slice the peppers into quarters lengthwise, then, using a paring knife, slice away the internal membranes and seeds. Slice pepper quarters into long narrow strips, and then cut strips crosswise into very small dice. Add to bowl.
  4. Remove clean cilantro leaves from stems, and finely mince. Add to bowl.
  5. Juice the lime half into the vegetables in the bowl. Add about 1 teaspoon of salt, stir together. Taste. Let the mixture sit a while before eating, to give the flavors a chance to meld. Keep covered in the fridge; use within 5 days.
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