Salsa Fresca

I love salsa. It’s one of my favorite foods, though I suppose that it is actually classified as a condiment. The difference between a condiment and an actual “food” is that a condiment is rarely eaten on it’s own. Consider that ketchup – the condiment displaced by salsa as America’s most eaten – is never eaten by the spoonful unless by 7 year olds who think they have found a clever way to “beat the system” and eat their veggies. Salsa, in my opinion, can actually be eaten on its own, if you were so inclined. Isn’t it really a form of gazpacho?

All that said, I do generally eat salsa with something else. My current favorite way to eat it is on salads, with a bit of sour cream, corn and black beans mixed in. I also like to top tacos with salsa, which I did with this batch, as a matter of fact. The best way to eat salsa is really with tortilla chips, though.

This salsa is fresh and flavorful, with a refreshing tang from the tomatillos and some spice from the habanero peppers. The heat level is very easy to adjust. For mild, as I’ve indicated below, you can use a green chili. If you like it hot, like I do, then increase the heat by using habanero pepper instead. You’ll have to guess about the heat level the first time you make this. I suggest starting with about tablespoon of habanero pepper. Remember that you can always increase the tomato and onion if it gets too hot for you. The worst thing that can happen is that you’ll end up with a lot of salsa.

Also, before you get to thinking that I’m being too vague with my “medium” directions, keep in mind that salsa is proportional and not an exact science. There’s no wrong way and you can never have too much.

Salsa Fresca
3 medium sized ripe tomatoes
2 medium sized tomatillos
1/2 medium sized white onion
3 tbsp fresh cilantro
1 large green chili for mild/medium or habanero pepper to taste
pinch coriander
1-2 tbsp lime juice
salt and pepper

Dice tomatoes, tomatillos, onion and cilantro coarsely. Finely dice chili or habanero pepper. Combine all ingredients with a pinch of coriander, the juice of 1/2 fresh lime (1-2 tbsp) and a bit of salt and pepper in a food processor and pulse several times until combined, but still a bit chunky. Add more salt and pepper and adjust the heat level, if necessary.
Store in the frigde.
Serve with chips.
Makes 1 1/2 – 2 cups.

13 comments

  1. Yummy, I like dishes like this one, thank you ;)

  2. I too love salsa and have been eating it on salds galore.
    I however am having a hard time findin the fresh ingredients here in Kansas. Bummer, I have to use canned.

  3. Looks like a great recipe, similar to my salsa cruda, but I add a pinch of cumin.

    On a completely unrelated note, have you tried the new “white whole wheat” flour, and if so, what are your thoughts? Thanks!

  4. how beautiful! and so simple…can’t wait to try it!

  5. Oh! That looks stunning. I am going to have to make that tonight!

    Craig

    ps: great photo as well

  6. Looks tasty, beautiful, and so very fresh – as though the flavours would explode on your tongue!

  7. i too have a deep and abiding love affair with salsas of all stripes. a recent fave that i whipped up when i didn’t have any fresh tomatoes in the house was a concoction of 1 can of chipotles in adobo, onion, garlic, cilantro, water (to thin), salt and a pinch of vinegar all whirred up in a mini-chopper. hot as hades, smokey as the bear and tasty too.

  8. Amy – Yes, I have. It works pretty much like all purpose flour, which is very nice. It’s great for cookies and breads.

    Rae – That sounds delicious!

  9. Hey that sounds pretty good. I want to tell you about my products. I have a Pineapple salsa and a Bean Salsa that is just killer. If you would like to try it get in touch with me. generalpowner@yahoo.com.
    thanks
    steve

  10. OH MY GOSH!!! I Love this salsa. I made it for one of my lovers and he loved it.Really wish my husband would of liked it as much. Any more easy recipes please post. There are sooo many good in here. Thanks guys.

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