Difference between revisions of "Salsa Fresca"
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* 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. | * 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. | ||
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[[Category:American recipes|{{PAGENAME}}]] | [[Category:American recipes|{{PAGENAME}}]] | ||
[[Category:Mexican recipes|{{PAGENAME}}]] | [[Category:Mexican recipes|{{PAGENAME}}]] | ||
Revision as of 16:57, 11 April 2012
| Salsa Fresca | |
|---|---|
| Category: | Sauce recipes |
| Servings: | 3 cups |
| Time: | 15 minutes |
| Difficulty: |  |
| American cuisine | Mexican cuisine | Vegetarian cuisine
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.
