Salsa Fresca

Here’s a recipe for salsa fresca that goes with everything. You can eat with chips, put it on tacos, in burritos, on tostadas and my favorite on red rice .

I’ve learned how to make it when I first got married 16 years ago. This one is the way my mother-in-law makes it. Its so easy to make chop up and mix. Its also forgiving no need for exact mesurements you can add or omit any ingredient. If the serrano chile is to spicy you can use a jalapeño. Jalapeño is spicy but not as spicy as a serrano chile. If thats still to spicy you can just oimt it altogether. I perfer to use lemons over limes because gives it a better taste. For me limes make it a tad sweeter. That’s not what I go for for this type of salsa but if you prefer limes go right ahead.

I always called this salsa but after doing some research what I found out was this is also call pico de gallo. So I’m assuming it’s the same thing, it is the same thing. Here I’m naming it Salsa Fresca.

Give this one a try and trust me it goes great with EVERYTHING!

Salsa Fresca

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• Author: Gabriela Diaz
• Total Time: 10 minutes

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Description

Here's a recipe for salsa fresca that goes with everything. You can eat with chips, put it on tacos, in burritos, on tostadas and my favorite on red rice .

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Ingredients

Units USM Scale 1x2x3x

• 3 roma tomatoes, diced
• 1 small onion, diced
• 2 teaspoon serrano chile, diced
• 2 heaping tablespoon cilantro, chopped
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

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Instructions

1. Before dicing tomatoes remove the seeds and rib from inside.
2. Dice tomatoes, onion and serrano chile.
3. In a bowl mix tomatoes, onion, serrano chile; add lemon juice, salt, garlic powder and black pepper.
4. Adjust any of the seasonings to taste, then add chopped cilantro.

Notes

• It will stay fresh for 2 days in an air tight container.
• By removing the seeds and rib from tomatoes it makes the salsa less watery.

• Prep Time: 10 minutes
• Category: Side Dish
• Cuisine: Mexican