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
Method: Put all ingredients in the blender and blend until desired consistency. Taste and adjust as desired.
Makes 4 cups