Difference between revisions of "Salsa Fresca"
RealRecipes (talk | contribs) m (moved Cookbook:Salsa Fresca to Salsa Fresca: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - " | American cuisine | Mexican cuisine " to "") |
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{{recipesummary|Sauce recipes|3 cups|15 minutes|2}} | {{recipesummary|Sauce recipes|3 cups|15 minutes|2}} | ||
| − | + | | [[Vegetarian cuisine|Vegetarian cuisine]] | |
==Ingredients== | ==Ingredients== | ||
| − | * 2 [[ | + | * 2 [[Garlic|garlic]] cloves |
| − | * 4 [[ | + | * 4 [[Jalapeño|jalopeño]] chilis, sliced in half, seeded, and veined |
| − | * 1 medium [[ | + | * 1 medium [[Onion|onion]] |
| − | * ¼ [[ | + | * ¼ [[Cup|cup]] [[Cilantro|cilantro]] leaves |
| − | * 2 large, or 6 small [[ | + | * 2 large, or 6 small [[Tomato|tomatoes]], cored |
==Procedure== | ==Procedure== | ||
| − | # [[ | + | # [[Chopping|Chop]] the ingredients in order listed. |
| − | # If using [[ | + | # If using [[Food Processor|food processor]] or [[Blender|blender]], drop in with the blades running, but avoid liquefying the tomatoes. |
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
| − | * If you plan to store the sauce in the refrigerator, place in a jar and pour a [[ | + | * If you plan to store the sauce in the refrigerator, place in a jar and pour a [[Tablespoon|tablespoon]] of [[Vegetable Oil|vegetable oil]] over the top. |
| − | + | ||
| − | [[Category:American | + | [[Category:American Recipes|{{PAGENAME}}]] |
| − | [[Category:Mexican | + | [[Category:Mexican cuisine]] |
| − | [[Category:Sauce | + | |
| − | [[Category:Salsa | + | [[Category:Sauce Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetarian | + | [[Category:Salsa Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetable | + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] |
| + | [[Category:Vegetable Recipes|{{PAGENAME}}]] | ||
Latest revision as of 14:43, 10 July 2012
| Salsa Fresca | |
|---|---|
| Category: | Sauce recipes |
| Servings: | 3 cups |
| Time: | 15 minutes |
| Difficulty: |  |
Ingredients
- 2 garlic cloves
- 4 jalopeño chilis, sliced in half, seeded, and veined
- 1 medium onion
- ¼ cup cilantro leaves
- 2 large, or 6 small tomatoes, cored
Procedure
- Chop the ingredients in order listed.
- If using food processor or blender, drop in with the blades running, but avoid liquefying the tomatoes.
Tips, Notes, and Variations
- If you plan to store the sauce in the refrigerator, place in a jar and pour a tablespoon of vegetable oil over the top.
