EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)
My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.
Provided by thebioteacher
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g
SALSA FRESCA
Provided by Tyler Florence
Time 25m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.
FRESH SALSA FRESCA
Simple and flavorful fresh salsa. Adjust the individual amounts as desired. Serve as a topper for tacos, burritos, etc or just eat with chips.
Provided by puppitypup
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and let sit for 15 minutes or so, to let flavors meld.
- Try to use kosher salt rather than table salt. It's milder and sweeter.
- Note: To make ahead, do your chopping the day before and combine ingredients 20 minutes before serving.
Nutrition Facts : Calories 20.1, Fat 0.8, SaturatedFat 0.1, Sodium 26.6, Carbohydrate 3.1, Fiber 0.7, Sugar 1.6, Protein 0.5
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
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.
SALSA FRESCA
This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
Provided by Martha Rose Shulman
Categories dips and spreads, side dish
Time 10m
Yield 2 cups
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams
PICO DE GALLO (FRESH SALSA)
Homemade pico de gallo is the best! This simple salsa recipe is made with chopped fresh tomatoes, chili peppers, red onion, cilantro, and lime. Eat it fresh with tortilla chips!
Provided by Elise Bauer
Categories Appetizer Quick and Easy Restaurant Favorite Salsa Salsa
Time 15m
Number Of Ingredients 8
Steps:
- Prep the ingredients: Roughly chop the tomatoes, chili peppers, and onions. Be careful while handling the chili peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
- Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.
- Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilis make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilis, or add a little more ground cumin. If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
- Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas , or pinto or black beans. The salsa will keep refrigerated for up to 5 days.
Nutrition Facts : Calories 7 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 20 mg, Sugar 1 g, Fat 0 g, ServingSize Makes 3 to 4 cups of salsa, UnsaturatedFat 0 g
THE ULTIMATE SALSA FRESCA
Salsa fresca is a generic term for any salsa that isn't cooked. There's no right or wrong way to do it - everyone does their own thing. This recipe is my take on what my mom used to make, but I think it's exceptional. (Pat on back, LOL!) Measurements are loose, but the key is the olive oil and mexican oregano. Prep time includes 15 minutes of standing time.
Provided by Jostlori
Categories Sauces
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a non-reactive bowl, combine first six ingredients.
- Add salt and pepper to taste.
- Add the minced serrano chiles, a little at a time, tasting for "heat" until you reach the level you can stand.
- Let stand for fifteen minutes to let the flavors meld. A small squeeze of lime juice is also good.
- Refrigerate until ready to use. Will NOT keep overnight.
- NOTE: this is such a versatile salsa. Try it in scrambled eggs, then rolled in a flour tortilla (breakfast burrito). Yum!
Nutrition Facts : Calories 33.5, Fat 1.7, SaturatedFat 0.2, Sodium 4.9, Carbohydrate 4.5, Fiber 1.3, Sugar 2.6, Protein 0.9
SALSA FRESCA
Serve this fresh salsa as a topping for tortilla chips or as a condiment for grilled steak or shrimp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, and fresh lime juice. Season with salt and pepper and stir to combine. Let sit at least 15 minutes (or, covered, up to 4 hours). Stir in cilantro leaves just before serving.
Nutrition Facts : Calories 22 g, Fiber 1 g, Protein 1 g
FRESH PICO DE GALLO (SALSA FRESCA)
This is an uncooked tomato salsa (salsa fresca) that's great to make while fresh tomatoes are in season. Stir pico de gallo into chopped/mashed avocadoes to make guacamole (see my recipe #112059), or serve as is with warm tortilla chips and Tex-Mex food (tacos, enchiladas, quesadillas, burritos, chiles rellenos). From LHJ. ENJOY!
Provided by BecR2400
Categories Mexican
Time 12m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine in a bowl. Refrigerate until chilled. Makes 2 1/4 cups.
- Note: Time does not include chill time.
Nutrition Facts : Calories 12.2, Fat 0.1, Sodium 75.2, Carbohydrate 2.8, Fiber 0.8, Sugar 1.5, Protein 0.5
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