Anyone have a good, red salsa fresca recipe?
I use the one below, which is my version based on Homesick Texan's recipe. I feel like it needs more tang -- a dash of vinegar, or perhaps using pickled jalapenos instead?
But consider this a good place to chat about all things salsa, I suppose, since the season is nearly upon us!
2 (14.5 oz.) cans Fire Roasted Tomatoes, drained well
3 jalapenos, stemmed, seeded and chopped
1/4 cup of chopped cilantro leaves
4 cloves of garlic, minced
1/3 cup diced yellow onion
1 1/2 tbl. of chile powder (add more to taste, if you like)
2 tsp. kosher salt
1 tsp. white sugar
Juice from 1/2 lime
Put all ingredients in the blender and blend until desired consistency. Taste and adjust as desired.
Makes 4 cups