This salsa fresca is the perfect recipe for ripe, juicy tomatoes: pair them with cilantro, lime and jalapeños for the BEST homemade salsa you’ll have.
Ready for what we might contend is our best salsa recipe? Meet this salsa fresca, a “fresh salsa” made with ripe, juicy tomatoes. Alex and I are growing tomatoes in our garden this year, and this is the absolute best way to use them. (Except for Caprese salad, right?) If you have access to some legit good tomatoes, we recommend you consider making up a batch stat. It’s super tangy from the lime, a little sweet from the tomato, and has a back-end heat from the jalapeño. Yes, it’s everything you’d want in a fresh salsa recipe! Hold onto your hats, and let’s take this salsa for a ride.
As you read the ingredients list above, you might wonder: Doesn’t that sound just like pico de gallo? Salsa fresca vs pico de gallo: same or different? The salsa fresca definition is a sauce made with raw tomato, onion, cilantro, jalapeño, and lime. And the definition for pico de gallo is…pretty much the same thing.
Many sources contend that salsa fresca and pico de gallo are two words for the same thing. Others argue that salsa fresca has a pureed texture, whereas pico de gallo is hand-chopped where you can distinguish the pieces of vegetables. Here at A Couple Cooks, we tend to go with the second definition. However, there is some gray area: feel free to weigh in below in the comments!
- 2 pounds fresh tomatoes (6 medium)
- 1/2 white onion
- 1 medium garlic clove
- 1 to 2 jalapeño peppers, seeds removed (depending on your spice tolerance)
- 1 large handful cilantro
- 1/2 teaspoon cumin
- 3 tablespoons lime juice, divided
- 1 teaspoon kosher salt, divided
- Cut the tomatoes into wedges and remove the white part of the core; then cut the wedges in half. Cut the onion into chunks. Peel the garlic. Remove the seeds from the jalapeño peppers.
- Place the onion, garlic, jalapeño peppers and cilantro in the bowl of the food processor. Add the tomatoes, cumin, 2 tablespoons lime juice and 3/4 teaspoon kosher salt. Pulse until a chunky texture forms. Taste, and if you’d like extra heat, add seeds from the jalapeños.
- Strain the mixture to remove excess liquid (the volume will decrease by almost half). Place the salsa in a serving dish and stir in the remaining 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Serve immediately or refrigerate for up to 3 days.
You can read full article and recipes here : https://www.acouplecooks.com/salsa-fresca/