BVR: Salsa Fresca

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* Exported from MasterCook Mac *

 

Salsa Fresca

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 1 Spreads, Dips, Condiments

 

Amount Measure Ingredient -- Preparation Method

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1/4 small red onion (minced & rinsed with cold water)

1 pound tomatoes (fresh and ripe) -- finely chopped

2 jalapenos (or serrano chiles, 1 - 3) -- minced

4 tablespoons fresh cilantro (4 - 5) -- chopped

2 teaspoons fresh lime juice (or balsamic vinegar) --

optional

salt -- to taste

freshly ground black pepper -- to taste

 

1

Toss together all the ingredients.

2

Allow to stand at room temperature for 15 to 30 minutes before eating,

if possible, so that the flavors will blend and ripen.

 

Advance preparation: The salsa is best served the day it's made, but you

can make it a few hours ahead.

 

Makes about 2 cups.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories

from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

 

NOTES : There are hundreds of bottled salsas available, but nothing will

taste as good as the salsa you make from fresh ripe tomatoes in season.

Serve with tacos and quesadillas, with chips or refried beans. The

vinegar or lime juice is necessary if the tomatoes have a dull flavor,

which they will if they are out of season, but look for sweet juicy

local ones. Lime juice has a more traditional Mexican flavor, but

balsamic vinegar will add the sweetness that the tomatoes may lack.

 

Variations:

• Salsa with Avocado • To the above salsa, add 1 small avocado, diced

small.

• Salsa with Black Beans • To the above salsa (or the Salsa with

Avocado), add one 15-ounce can black beans, drained and rinsed.

• Salsa with Corn • Steam the kernels from 1 ear fresh corn for 5

minutes (on or off the cob), then refresh with cold water, and add to

the Salsa Fresca.

 

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