Friday, May 14, 2010

Salsa Fresca

Awesome made fresh – or refrigerate for a few hours to achieve a more complete melding of

2 medium tomatoes of choice, or 2 large steam‐cooked carrots, cubed
1 roasted red pepper, cleaned of skin, seeds, and ribs (optional), or 1/2 cup cooked beans of choice
1 jalapeno pepper, cleaned of seeds and ribs (optional)
1 red or yellow bell pepper, cleaned of seeds and ribs (optional)
1 medium sweet onion
1 clove garlic (or 2 teaspoons minced garlic)
2 fresh limes, or Meyer lemons
2 tablespoons apple cider vinegar, or rice vinegar (optional)
1 tablespoon dried cilantro, or 1 large bunch fresh cilantro, leaves stripped from stems (discard stems and any stiff parts)
1/2 teaspoon sea salt
1/2 teaspoon chili powder of choice (optional), or fresh ground black pepper
  1. Dice tomatoes to uniform bite‐size, place into mixing bowl with liquid and seeds.
  2. Mince roasted red pepper, jalapeno pepper, red or yellow pepper, sweet onion, and garlic; add to mixing bowl; stir to combine.
  3. Add juice of 2 fresh squeezed limes, apple cider vinegar (optional), cilantro (if using fresh, mince before adding), sea salt, and chili powder.
  4. Stir to combine all spices with ingredients.
Serve immediately, or place in airtight container and refrigerate up to 3 days.

Servings: 2 cups
Preheat: None
Prep Time: 10 min
Cooking Time: None

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