Best 11 Tropical Salsa Fresca Recipes

AUTHENTIC PICO DE GALLO (SALSA FRESCA)

Steps:

• Cut the tomatoes, onions, jalapeños (or preferred pepper) in evenly sized small chunks. Add to a large bowl
• Mince the cilantro and add to the bowl.
• Add two tablespoons of tomato sauce (optional) and lime juice. Season with salt & pepper according to taste.
• Stir to combine and serve immediately. Or store in an airtight container and refrigerate until ready to serve.
• Eat within 3 days for the best taste & freshness.

TROPICAL SALSA

Steps:

• Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

GRILLED SWORDFISH WITH SALSA FRESCA

Steps:

• Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

TROPICAL AVOCADO SALSA

Steps:

• Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste. Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onions, tomatoes and avocados. Toss gently to combine. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with the chips. Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl and garnish.
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SALSA FRESCA

Steps:

• In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.

SALSA FRESCA

Steps:

• Mix all ingredients in a bowl.

SALSA FRESCA

Steps:

• Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
• In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

PESCADO AL CARBON: GRILLED FISH WITH SALSA FRESCA

Steps:

• Mix tomatoes, onions, cilantro, serrano chiles, extra-virgin olive oil, lime juice, avocados together in a large bowl. Adjust seasonings with salt and freshly ground black pepper. Let the flavors come together at room temperature for about 1 hour.
• Prepare grill and when coals are ready, coat fish fillets with olive oil, salt and fresh pepper and grill about 4 minutes per side (depending on thickness). Plate fish and top with salsa. Serve with grilled vegetables of your choice and rice.

TROPICAL SALSA

Steps:

• Place the papaya, pineapple, red onions, green onions, lime juice, salt and cayenne pepper into a large bowl and mix well. Put in refrigerator until ready to use.

TROPICAL FRUIT SALSA

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)

Steps:

• Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.