Salsa fresca is the Spanish term for Fresh Sauce which as the name implies is just a salsa with uncooked ingredients. Salsa fresca is what a typical American would refer to a simple salsa. The main and basic ingredients are tomatoes, chilies, onions, and lime juice. To modify the taste a bit, other vegetables and spices may be added. Fresh salsa may vary in texture. It can either be puréed until smooth consistency, chopped finely, or semi-chunky. The semi-chunky kind is actually called a salsa cruda.
The following are needed in making Salsa fresca:
* 6 roma tomatoes, diced
* 3 fresh jalapeño peppers, seeded and chopped
* 1/4 red onion, chopped
* 3 green onions, chopped
* 2 cloves garlic, crushed
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 2 tablespoons fresh lemon juice
* 1 1/2 teaspoons ground cumin
* 1 small jicama, peeled and chopped
* 1 (10 ounce) can diced tomatoes with green chilies, drained
* salt and ground black pepper to taste
Simply mix together the tomatoes, jalapeño pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper, and then mix well. Allow the mixture to sit for at least one hour before serving.
A variation of the Salsa fresca will need the following ingredients:
* 6 roma (plum) tomatoes, diced
* 1 sweet onion, diced
* 1 medium red bell pepper, diced
* 1 medium yellow bell pepper, diced
* 1 bunch cilantro, finely minced
* 1 lime, juiced
* 1 teaspoon salt, or to taste
In a large bowl, just mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve.