The Ultimate Salsa Fresca |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Salsa fresca is a generic term for any salsa that isn't cooked. There's no right or wrong way to do it - everyone does their own thing. This recipe is my take on what my mom used to make, but I think it's exceptional. (Pat on back, LOL!) Measurements are loose, but the key is the olive oil and mexican oregano. Prep time includes 15 minutes of standing time. Ingredients:
1 lb red ripe tomato, diced |
1 small onion, finely diced |
1/4 cup cilantro, roughly chopped |
1 garlic clove, finely minced |
2 teaspoons olive oil |
1/2 teaspoon mexican oregano, rubbed between your palms to crush |
salt, to taste |
pepper, to taste |
2 -3 serrano chilies, minced (to taste, these are hot!) |
Directions:
1. In a non-reactive bowl, combine first six ingredients.
2. Add salt and pepper to taste.
3. Add the minced serrano chiles, a little at a time, tasting for heat until you reach the level you can stand.
4. Let stand for fifteen minutes to let the flavors meld. A small squeeze of lime juice is also good.
5. Refrigerate until ready to use. Will NOT keep overnight.
6. NOTE: this is such a versatile salsa. Try it in scrambled eggs, then rolled in a flour tortilla (breakfast burrito). Yum!
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