Sunday, June 9, 2013

Homemade Salsa Fresca

Homemade Salsa Fresca

Salsa Fresca!
Like so many recipes in our family, this one is named after the person who brought it to us and in this case it was our youngest, Tara.  We celebrate Cinco de Mayo here in Tucson and all of our kids came home from school with a Mexican food recipe.  This was an instant hit and if you've got a few sharp knives, it only takes about 20 minutes to prepare.  It is best left in the frig for a few hours to let the flavors meld together but can be eaten within minutes.  We make this all summer long and enjoy with fresh chips or on top of our favorite mexican specialties.   This salsa goes really well on top of a couple of fried eggs on Sunday morning or atop some freshly grilled fish later in the week!

                                               Fresh Ingredients Are the Key!


Tara's Homemade Salsa Fresca

5 Tomatoes, Roughly Chopped
2 JalapeƱos, Seeded and Finely Chopped
3 Cloves Pressed Garlic
2 Fresh Squeezed Limes
1/3 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Fresh Cilantro
Fresh Ground Pepper
1/2 tsp salt
1/4 tsp garlic salt

Combine all ingredients in a glass mixing bowl and stir well.  Place in the Frig for at least one hour.

Prior to serving it's a good idea to do a final taste and adjust seasonings.

Occasionally,  I will cut an avocado into bite sized chunks and toss it in a small bowl for a delicious twist with a bit more gusto!

Serve with your favorite chips and and enjoy!

This keeps in the frig for a day or two and makes a great addition to a batch of guacamole.


The Princess in her younger days....

1 comment:

  1. I want to come over & have some right this minute. It made my mouth water. Looks delish & I know it is!