Salsa Fresca
Servings: 6 servings
Calories:
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Ingredients
- 3-4 medium sized fresh tomatoes finely chopped
- 1 medium or 1/2 large white onion finely chopped
- 1 jalapeno chile stems, ribs, seeds removed, finely chopped
- Juice of one lime plus more to taste I prefer juice from 1 1/2 limes
- 1/4 cup finely chopped cilantro you can go up to 1/2 cup if you really like it
- 1 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper plus more to taste
- 1/2 tsp dried Mexican oregano rub between finders before adding to the salsa
- 1/8 tsp ground cumin optional, add it if you like it
Instructions
- Finely chop the tomatoes, onions, and cilantro.
- Carefully remove the stem, ribs and seed from the jalapeno pepper and finely chop it. I use food gloves when working with jalapeno peppers as the juices can irritate skin for hours. Avoid getting jalapeno chile juice on your face or in your eyes.
- Place tomatoes, onions and cilantro in a serving bowl. Add half the chopped jalapeno pepper and mix well. Add salt and pepper to taste. If the salsa is not hot enough, add some more.
- Let the salsa sit for an hour at room temperature for the flavors to develop. Store in a refrigerator for up to 3-5 days.