Summer is in full swing, so let’s make Salsa Fresca!
Recipe in comments! (All raw veggies)
by GaryNOVA
3 Comments
GaryNOVA
****RECIPE****
– 5 Jalapeños
– 3 Habaneros
– 1 Poblano
– 5 Radishes
– 1 Large Red Onion
– 7 Roma Tomatoes
– 3 Limes
– Handful of diced Cilantro (or substitute)
– Salt
****INSTRUCTIONS****
– Cut tomatoes in half and scoop innards out. Deseed all peppers. Quarter onion. Cut stems off radishes. Juice and zest limes. Wash all veggies. All veggies are raw.
– Dice Two of the tomatoes and set aside. Mix all remaining prepared veggies and throw in a food processor. Add lime juice , cilantro and zest. Salt to taste. Pulse until veggies are a medium/ finer consistency.
– Makes 1 quart container (containers in photos)
– Fill container and add in diced tomatoes to get consistency shown. Mix in. Add more salt or lime to taste.
– Refrigerate and Lee settle overnight.
– Lasts 2 or maybe 3 weeks if properly sealed and refrigerated.
Desperate_Hat_4544
I loveeee this texture of salsa! I can eat it in spoonfuls 🥄
3 Comments
****RECIPE****
– 5 Jalapeños
– 3 Habaneros
– 1 Poblano
– 5 Radishes
– 1 Large Red Onion
– 7 Roma Tomatoes
– 3 Limes
– Handful of diced Cilantro (or substitute)
– Salt
****INSTRUCTIONS****
– Cut tomatoes in half and scoop innards out. Deseed all peppers. Quarter onion. Cut stems off radishes. Juice and zest limes. Wash all veggies. All veggies are raw.
– Dice Two of the tomatoes and set aside. Mix all remaining prepared veggies and throw in a food processor. Add lime juice , cilantro and zest. Salt to taste. Pulse until veggies are a medium/ finer consistency.
– Makes 1 quart container (containers in photos)
– Fill container and add in diced tomatoes to get consistency shown. Mix in. Add more salt or lime to taste.
– Refrigerate and Lee settle overnight.
– Lasts 2 or maybe 3 weeks if properly sealed and refrigerated.
I loveeee this texture of salsa! I can eat it in spoonfuls 🥄
This looks absolutely fantastic!