I lived in Puerto Rico for several years, and we typically had salsa with our meals several times a week. The prepared salsas are so good, that I usually don’t make fresh salsa or “Salsa Fresca” or “Pico de Gallo” except for special occasions, such as Cinco de Mayo. I don’t make this but a few hours in advance because I like the ingredients to be on firmer side. It gets a bit soggy if this sits in the refrigerator for more than a few hours.
The nice thing about salsa is that you can add more or less of the ingredients depending on your taste. My family really enjoys both cilantro and jalapenos, so I always add more of these ingredients. Please remember to wear gloves while handling the jalapenos, wash your hands with hot water and soap, and avoid touching your face.
2-3 medium sized fresh tomatoes (I use Beef Steak, Roma, or Better Boy), diced
½ red onion, diced
1 jalapeno pepper with the stems, ribs, and seeds removed, diced (the jar jalapenos will work fine too)
Juice of one fresh lime
½ cup chopped cilantro
Salt and Pepper to taste
Start with chopping up the tomatoes. Prepare the jalapeno. Set aside some of the seeds from the jalapeno. Combine all the ingredients in a medium sized bowl and taste. If it is too hot, add more chopped tomato. If it’s not hot enough, add a couple of the reserved jalapeno seeds or some ground cumin. Let your salsa sit for an hour to allow the flavors to combine.
In my next blog, I’ll be sharing a few new ideas on how to use your “Salsa Fresca."
The nice thing about salsa is that you can add more or less of the ingredients depending on your taste. My family really enjoys both cilantro and jalapenos, so I always add more of these ingredients. Please remember to wear gloves while handling the jalapenos, wash your hands with hot water and soap, and avoid touching your face.
2-3 medium sized fresh tomatoes (I use Beef Steak, Roma, or Better Boy), diced
½ red onion, diced
1 jalapeno pepper with the stems, ribs, and seeds removed, diced (the jar jalapenos will work fine too)
Juice of one fresh lime
½ cup chopped cilantro
Salt and Pepper to taste
Start with chopping up the tomatoes. Prepare the jalapeno. Set aside some of the seeds from the jalapeno. Combine all the ingredients in a medium sized bowl and taste. If it is too hot, add more chopped tomato. If it’s not hot enough, add a couple of the reserved jalapeno seeds or some ground cumin. Let your salsa sit for an hour to allow the flavors to combine.
In my next blog, I’ll be sharing a few new ideas on how to use your “Salsa Fresca."
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