Salsa Fresca

Beautiful, fresh salsa fresca! I love enjoying this as an appetizer with chips, on Mexican cuisine (tacos, burritos, nachos, tostadas), and on scrambled tofu and breakfast burritos. The measurements below are mostly a guideline – you can increase or decrease individual ingredients to suit your taste. The salsa isn’t spicy after removing the seeds and ribs from the jalapenos, but remember to be very careful when handling jalapenos or your hands may burn for hours afterwards. (I’ve learned this the hard way!) Wear gloves or handle them minimally after cutting and keep your hands away from your eyes until they’re thoroughly washed.

For the tomato off-season, try this quick and easy blender restaurant-style salsa that we also love!

Vegan, gluten-free

Ingredients

4-5 ripe tomatoes

1/2 small onion

1 clove garlic

1-2 jalapeno peppers

6-10 sprigs fresh cilantro

1 Tbsp. fresh lime juice

1 Tbsp. olive oil (optional)

Sea salt

Finely chop tomatoes and onion. Scoop out/remove seeds and ribs from jalapenos (using caution) and finely chop.

Mince garlic and chop cilantro.

Combine all ingredients in a bowl and toss. Season well with salt.

Let chill for a few hours before enjoying.

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