Ingredients for Chef Jim's Salsa Fresca
- Roma Tomatoes
- Bermuda Onion
- Tomatoes
- Fresh Cilantro
- Jalapeno Peppers
- Lime
- Seasoning Salt
- Garlic
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How to Make Chef Jim's Salsa Fresca
- Finely mince 1 jalapeno (seeded for mild, or 2 for medium heat). Add 1-2 seeded and minced serrano peppers for extra heat (optional).
- Mince 2 cloves of garlic.
- Zest and juice 1 lime.
- In a food processor, combine the minced jalapenos (and serranos, if using), garlic, lime zest, lime juice, and some of the juice from the canned tomatoes.
- Blend until almost pureed.
- Finely chop 1 pint of Roma tomatoes and 1/2 cup of sweet onion.
- Finely chop 1/2 cup of fresh cilantro.
- In a large bowl, combine the pureed mixture, chopped tomatoes, onion, cilantro, and the remaining undrained canned tomatoes (14.5 ounces, Mexican style).
- Stir gently to combine.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled with warm tortilla chips. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
0g
Carbs
0g