Best 3 Fresco Salsa Recipes
Salsa fresca, also known as salsa cruda or salsa fresca, is a refreshing and versatile condiment that is a staple in Mexican cuisine. Made with fresh, flavorful ingredients, this salsa is a delicious accompaniment to a variety of dishes, from tacos and burritos to grilled meats and fish. Whether you prefer a mild or spicy salsa, there are endless variations to suit your taste. In this article, we will guide you through the process of making a classic fresco salsa, providing step-by-step instructions to ensure a delicious and authentic result. We will also explore different variations and offer tips for customizing your salsa to your liking. So gather your ingredients, grab your cutting board and let's dive into the world of salsa fresca!
Let's cook with our recipes!
FRESCO SALSA
No cooking, no cans. All fresh ingredients and flavor no one will be able to walk away from! Sweet onion and fresh lime juice make all the difference in this recipe. My husband and I will eat this at one sitting!
Provided by ROXYDABINSKI
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 17.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.7 g, Sodium 198.6 mg, Sugar 2 g
GRILLED PORTOBELLO AND RAJAS SALSA TACO WITH QUESO FRESCO
Steps:
- Heat a grill to medium high.
- For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)
- For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.
- For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.
- Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.
- Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.
Nutrition Facts : Calories 382 calorie, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 564 milligrams, Carbohydrate 38 grams, Fiber 7 grams, Protein 16 grams, Sugar 7 grams
POMEGRANATE AND QUESO FRESCO SALSA
Provided by Marcela Valladolid
Categories Cheese Side Vegetarian Cinco de Mayo Healthy Pomegranate Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- 1 Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.
- 2 In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts. Drizzle with the olive oil and season with salt and pepper.
Tips:
- Select ripe, flavorful tomatoes: Use a variety of tomatoes, such as Roma, plum, or cherry tomatoes, for a more complex flavor.
- Use fresh herbs: Cilantro, basil, and mint are all great additions to salsa. Chop them finely before adding them to the salsa.
- Don't overcrowd the salsa: Too many ingredients can make the salsa watery. If you're adding a lot of vegetables, such as corn or black beans, be sure to drain them well before adding them to the salsa.
- Taste the salsa as you go: Adjust the seasonings to your liking. You may want to add more salt, pepper, or lime juice.
- Let the salsa chill for at least 30 minutes before serving: This will allow the flavors to meld together.
Conclusion:
Fresh salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's also a great way to use up fresh tomatoes and herbs. With a few simple ingredients and a little bit of time, you can make a delicious fresco salsa that's perfect for your next party or gathering.
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