Salsa Fresca is such a versatile dish. Equally at home as a topping on grilled steak, fish or portobello mushrooms, Salsa Fresca can also be mixed into salad dressings or sprinkled on scrambled eggs at breakfast. We like to serve it simply as a fresh salsa for dipping our Simply Sunny Multi-Grain Tortilla Chips. Made with garden fresh ingredients, Salsa Fresca can be made to your family’s taste and altered to the ingredients you have on hand. If you like more spice, increase the hot peppers. Want a milder dip? Replace the poblano pepper with a sweet bell pepper to tone down the heat. Stir in diced fresh mango or nectarines to add sweetness. To up the protein and make a more substantial snack, mix in well-rinsed cooked black beans. How ever you serve it, Salsa Fresca adds fresh flavor to any meal!
Way Better Salsa Fresca
1 cup sweet onion, diced
1 small jalapeño pepper, seeds removed and finely diced
1/3 cup poblano pepper, seeds removed and finely diced
1 1/2 teaspoons garlic, finely minced
3 tablespoons lime juice
2 cups diced plum tomatoes, such as Roma
1/2 cup minced fresh cilantro
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
In a bowl, mix together onion, peppers, and garlic. Add lime juice and stir. Set aside to let flavors mingle while dicing tomatoes and cilantro.
Add tomatoes, cilantro, salt and pepper to onion mixture. Stir to mix. Serve with Simply Sunny Multi-Grain Tortilla Chips.
Note: If you do not have plum tomatoes, use what you have on hand. If using a tomato with a lot of seeds, remove seeds and surrounding gel before using and dice the firm part of the tomato for use in this dish.
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