“My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.” - by thebioteacher
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Nutrition
Amount Per Serving (6 total)
- Calories
- 29 cal
- 1%
- Fat
- 0.2 g
- < 1%
- Carbs
- 6.9 g
- 2%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"I bought one jalapeno pepper specifically for this salsa recipe. I took Marianne's suggestion and used a red jalapeno as the recipe did not specify which kind to use. I also added a couple cloves fres..." See moreh garlic. I wanted a variety of textures in this salsa--I threw half of the onion, all the jalapeno, the lime juice, half of the tomatoes, the cilantro and salt in the blender and used the "ice crushing" feature to chop them into a finer consistancy. I then folded the pureed ingredients into the remaining onion and tomatoes. This was very good--the longer it sits, the better it tastes. We ate every single bit of it with our Black Bean Taco Salads."
Marianne
"I made this earlier today but waited to really eat it until tonight so the flavors would meld together. There will be none of this left after tonight! I made it exactly as the recipe stated, using a..." See more red jalapeno (which I prefer) and kosher salt. The measurements are right on the money. This is great by the spoonful or as an accompaniment to something else. For those who aren't used to using jalapenos, be sure to read how to handle them, and know that each jalapeno has its own level of heat even by the kind of variety. So you may want to tread carefully. Thanks for the recipe!"
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