Cookbook:Salsa Fresca
| Salsa Fresca | |
|---|---|
| Category | Sauce recipes |
| Servings | 3 cups |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Mexican cuisine | Tex-Mex cuisine | Vegetarian cuisine
Ingredients
[edit | edit source]- 2 garlic cloves
- 4 jalapeño chilis, sliced in half, seeded, and veined
- 1 medium onion
- ¼ cup cilantro leaves
- 2 large, or 6 small tomatoes, cored
Procedure
[edit | edit source]- Chop the ingredients in order listed.
- If using food processor or blender, drop in with the blades running, but avoid liquefying the tomatoes.
Notes, tips, and variations
[edit | edit source]- If you plan to store the sauce in the refrigerator, place in a jar and pour a tablespoon of vegetable oil over the top.