This Fresh Salsa or Salsa Fresca, is the best! Forget purchasing that jarred variety With little effort, you can create a taste-tantalizing salsa to rival the restaurant best. It’s sassiness will not be denied! Put on the salsa music and dance while you prepare with anticipation. Its spiciness brings desires for summer to continue year round. But, wait! This can be made during any season Bravo! These ingredients just call out fresh salsa! Let’s get busy!
We started with prepping the first 4 ingredients. I sliced the tomatoes twice from pole-to-pole(quartered), then sliced them across 2-3 times, depending on the size of the tomato. I prefer my salsa a little chunky so this works perfectly for me. If you like it smaller, chop into smaller bits or use a food chopper to help you achieve your desired size. Seed the jalapeno and slice it into thin strips; then cut across strips to dice into small bits. Dice the small onion and cut cilantro.
Next, mince the garlic and toss the fresh ingredients together. Sprinkle with salt and juice of 2 limes. If you want a pico de gallo sauce, just add juice from one-half of a lime. That would make it perfect to use on fajitas, mix into queso dip or tacos. You name it! Today, it’s just me and some chips! It’s a nice recovery treat from my morning yoga class. This is a taste of summer any time of year. Now, where are the margaritas???
Prep time:
Total time:
Serves: 2 cups
- 2-4 T finely chopped red onion, your preference
- 2 cloves of garlic, pressed
- 1 jalapeno*, seeded, sliced into thin strips, diced (* more if desired)
- ½ c. cilantro, loosely packed, finely chopped
- 1 pint grape tomatoes, quartered lengthwise then sliced
- 1 t. Kosher salt
- 2 limes, juiced
- Combine the first 4 ingredients in a glass bowl.
- Uniformly chop the tomatoes, conserve juice!
- Add salt.
- Squeeze limes over vegetables using a citrus press.
- Stir, serve and enjoy!
