Salsa Fresca
Mexican
4 medium ripe tomatoes, cored, seeded and finely diced
1/4 red onion
2 jalapeno chiles, stemmed, seeded, if desired and minced
1 bunch of cilantro, leaves only, chopped
2 tablespoons freshly squeezed lime juice
3/4 teaspoon salt
pinch of freshly ground pepper
Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refridgerator no more than 1 day.
 
Mesa Mexicana
 
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