You can make this as just a dip or add it to guacamole or serve with fish or as a condiment for Mexican dishes. I like mine spicy hot, so if you don’t decrease the amount of hot peppers.
Salsa Fresca
3 medium tomatoes, diced
1 medium tomatillo, diced (optional)
1/2 medium cucumber, diced (optional)
1 habañero pepper, finely chopped (optional, substitute a small jalapeño if you want less heat)
1/2 small onion, diced, red or sweet is best
1/2 bunch cilantro, roughly chopped
3 small cloves garlic, finely chopped
juice of 2 limes
1-2 T salt, to taste
1/2 T pepper
1/2 T cumin (optional)
1/2 T chili powder, cayenne and/or paprika (optional)
Mix everything in a bowl. Taste test. Usually it will need more salt/lime/garlic or spice. This makes a decent sized bowl, maybe enough for two people eating it with chips. You can make it without tomatillos and cucumber, but I think it gives a nice crunch and sweetness to the salsa.
Variations
Add 1 diced mango, papaya or even kiwifruit to make a fruit salsa.
Note: For those of you who don’t cut up spicy peppers often, be careful! The seeds are the hottest part, so you can omit them to make a dish less spicy and gradually add them to up your heat tolerance. I always wah my hands really well after cutting them up. I’ve definitely forgotten before and put a finger to my eye and cried for an alarmingly long time.
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