Tropical Salsa Fresca Food

SALSA FRESCA

Steps:

• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

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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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.

SALSA FRESCA

Steps:

• Mix all ingredients in a bowl.

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.

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.

THE ULTIMATE SALSA FRESCA

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!

FRESH SALSA FRESCA

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.

TROPICAL FRUIT SALSA

Steps:

• Stir together all ingredients.