Best 3 Fresco Salsa Recipes
Salsa fresca is a refreshing and flavorful condiment that originated in Mexico. It is typically made with fresh tomatoes, onions, cilantro, and chili peppers. Salsa fresca is a versatile condiment that can be used to top tacos, burritos, nachos, or chips. It can also be used as a marinade or dipping sauce.
This article provides two recipes for salsa fresca: a classic recipe and a spicy recipe. The classic recipe is made with tomatoes, onions, cilantro, jalapeños, and lime juice. The spicy recipe adds serrano peppers and habanero peppers to the mix for an extra kick of heat. Both recipes are easy to make and can be tailored to your own taste preferences. So whether you like your salsa mild or spicy, there's a recipe here for you.
FRESCO SALSA
No cooking, no cans. All fresh ingredients and flavor no one will be able to walk away from! Sweet onion and fresh lime juice make all the difference in this recipe. My husband and I will eat this at one sitting!
Provided by ROXYDABINSKI
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 17.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.7 g, Sodium 198.6 mg, Sugar 2 g
GRILLED PORTOBELLO AND RAJAS SALSA TACO WITH QUESO FRESCO
Steps:
- Heat a grill to medium high.
- For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)
- For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.
- For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.
- Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.
- Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.
Nutrition Facts : Calories 382 calorie, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 564 milligrams, Carbohydrate 38 grams, Fiber 7 grams, Protein 16 grams, Sugar 7 grams
POMEGRANATE AND QUESO FRESCO SALSA
Provided by Marcela Valladolid
Categories Cheese Side Vegetarian Cinco de Mayo Healthy Pomegranate Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- 1 Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.
- 2 In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts. Drizzle with the olive oil and season with salt and pepper.
Tips:
- To make the freshest salsa, use ripe, in-season tomatoes. Roma tomatoes are a good choice because they are meaty and have few seeds.
- If you don't have fresh tomatoes, you can use canned tomatoes. Just be sure to drain them well and rinse them before using.
- Chop the tomatoes and onions into small pieces so that they are easy to eat.
- Add cilantro, lime juice, salt, and pepper to taste. You can also add other ingredients, such as chopped jalapeños, minced garlic, or diced avocado.
- Serve the salsa immediately or refrigerate it for later use.
Conclusion:
Fresh salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is also a healthy choice, as it is low in calories and fat and high in vitamins and minerals. So next time you are looking for a quick and easy way to add some flavor to your meal, try making a batch of fresh salsa.
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