Salsa Fresca

October 20, 2017
3 Ratings
Photo by TheLastWonton
  • Makes A good batch
Author Notes

Blushing, plump tomatoes, aromatic cilantro, the zing zap of fresh lime juice and of course fiery peppers all buzz-buzzed together to create a vibrant muddle of goodness. —TheLastWonton

What You'll Need
  • We like our salsa quite hot so I leave the seeds intact in the peppers. If you want to tone down the heat, you can omit the Serrano completely and remove the seeds from the jalapeno.
  • 4 plump, fresh tomatoes, stem removed, quartered
  • 1/2 large sweet onion, peeled, cut into chunks
  • 1/3 - 1/2 cups fresh cilantro
  • 1/4 - 1/3 cups fresh squeezed lime juice
  • 1 jalapeno, cut into chunks
  • 1 Serrano pepper, cut into chunks
  • 1 tablespoon sea salt
  1. Toss all ingredients into a blender or food processor and buzz, buzz, buzz, until you have a damn fine pureed consistency. Refrigerate for at least an hour so the flavours can get muy contento. Serve with nachos, warm tortilla chips, chile rellenos, tossed into mac & cheese, over fried eggs, ummm...... Will keep in a covered container in the fridge, up to 4 days.

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