by Mary B

Created on: April 03, 2009

I make this fresh salsa for picnics, carne asada, afternoon snacks...Just about any old time. I have taken it to tailgate parties. (GO CHARGERS!) I have served it at Monday night football parties at home. It travels well if you pack it right and stays fresh long enough to taste great when you get there!Here is my recipe for Salsa Fresca (Fresh Salsa)

Here's what you need:

Ripe tomatoes. I recommend Roma tomatoes.
One bunch of fresh green onions.
One bunch or fresh cilantro.
One large raw jalapeno pepper. (Optional)
One ripe lemon or lime.
Salt and pepper.

Here's what you do:

Make sure to wash everything before you get started.

Using a sharp knife, chop tomatoes, green onions and cilantro into a consistency that you like. Mix together in a medium bowl. Finely dice the jalapeno pepper. Add to the tomato mixture. Squeeze the juice of one lemon or lime into the mixture as well. Add salt and pepper to taste.

You can adjust the amount of any ingredient to suit your own tastes. I usually use about 8 or 10 tomatoes, one bunch (6 or 8) green onions, one large jalapeno, one bunch of cilantro as sold in the market. Now that I am growing my own cilantro, I use several sprigs.

I would recommend Roma tomatoes because they are juicier and better tasting. With the jalapeno pepper, I cut the top off and split it down the middle. Then scrape the seeds and veins out of it and dice finely. The seeds and veins left in will make a VERY hot salsa.

You can store this in a covered bowl or food storage container. It will get juicier as the days go by and I would recommend using it within a day or two. Letting it sit for an hour or so allows the different flavors to mingle. I would suggest keeping it refrigerated while not being used.

This makes delicious salsa for chips, carne asada burritos and tacos, quesadillas. I use the leftovers to put into Mexican rice and to make Arroz con Pollo (chicken and rice). You can also put it in a food processor and puree it; then simmer it on the stove for about 30 minutes. Store this cooked salsa for about one month in the refrigerator.

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