The Ultimate Salsa Fresca

7
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"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."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (125 g)
  • Calories 43.9
  • Total Fat - 1.8 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 8.2 mg
  • Total Carbohydrate - 6.6 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.8 g
  • Protein - 1.5 g
  • Calcium - 16.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 27.3 mg
  • Thiamin - 0.1 mg

Step 1

In a non-reactive bowl, combine first six ingredients.

Step 2

Add salt and pepper to taste.

Step 3

Add the minced serrano chiles, a little at a time, tasting for "heat" until you reach the level you can stand.

Step 4

Let stand for fifteen minutes to let the flavors meld. A small squeeze of lime juice is also good.

Step 5

Refrigerate until ready to use. Will NOT keep overnight.

NOTE: this is such a versatile salsa. Try it in scrambled eggs, then rolled in a flour tortilla (breakfast burrito). Yum!


Tips & Variations


No special items needed.

Related

QueenBea

This is a very tasty Salsa recipe we really enjoyed. I only used one serrano pepper and used dried cilantro as the fresh cilantro is not in season here. The note in recipe directions mentions that it will not keep overnight but we did not eat it all in one sitting so I chanced it and kept the leftovers for the next day, it was a bit wet so I poured out the liquid and it tasted wonderful!!

review by:
(25 Jan 2017)