Salsa Fresca Recipe
Ingredients
| Garlic | 2 Clove (5gm) | |
| 1/2 medium-size onion, quartered | ||
| 1 or 2 jalapeno or other small hot chiles, stemmed and seeded | ||
| 1/4 cup packed fresh cilantro leaves | ||
| 1 pound firm-ripe tomatoes, seeded and coarsely chopped | ||
| 2 tablespoons salad oil Juice of 1 lime | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To make in a blender or food processor: Combine garlic, onion, chiles, cilantro, and tomatoes in a blender or food processor and whirl briefly just until coarsely chopped.
Add oil and lime juice; whirl until mixture is finely chopped.
Season to taste with salt and pepper, if desired.
To make by hand: Using a sharp knife, mince garlic, onion, and chiles.
Finely chop cilantro and dice tomatoes.
Combine in a nonmetallic bowl; then add oil and lime juice.
Season to taste with salt and pepper, if desired.
If made ahead, cover and refrigerate for up to 2 days.
Add oil and lime juice; whirl until mixture is finely chopped.
Season to taste with salt and pepper, if desired.
To make by hand: Using a sharp knife, mince garlic, onion, and chiles.
Finely chop cilantro and dice tomatoes.
Combine in a nonmetallic bowl; then add oil and lime juice.
Season to taste with salt and pepper, if desired.
If made ahead, cover and refrigerate for up to 2 days.
Chef
