Salsa Fresca

Name: Salsa Fresca
Ingredients: 2 (14 1/2 ounce) cans fire-roasted tomatoes, with about half the juice (Muir Glen preferred, about 28 ounces in total); 13 cup finely chopped red onions or 13 cup white onion; 13 cup chopped green onion; 2 garlic cloves, minced; 2 jalapenos or 2 serranos, seeded and finely chopped; 14 cup chopped fresh cilantro leaves; 2 teaspoons chopped fresh oregano leaves (Oregano Entero) or 34 teaspoon dry Mexican oregano (Oregano Entero); 1 12 teaspoons salt; 12 teaspoon fresh ground black pepper; 18 teaspoon cayenne pepper; 2 tablespoons fresh lime juice

11 ingredients

5 steps

Ingredients

2 (14 1/2 ounce) cans fire-roasted tomatoes, with about half the juice (Muir Glen preferred, about 28 ounces in total)
13 cup finely chopped red onions or 13 cup white onion
13 cup chopped green onion
2 garlic cloves, minced
2 jalapenos or 2 serranos, seeded and finely chopped
14 cup chopped fresh cilantro leaves
2 teaspoons chopped fresh oregano leaves (Oregano Entero) or 34 teaspoon dry Mexican oregano (Oregano Entero)
1 12 teaspoons salt
12 teaspoon fresh ground black pepper
18 teaspoon cayenne pepper
2 tablespoons fresh lime juice

Directions

1

In a medium-size glass mixing bowl, stir together all the ingredients.
2

Cover the bowl and refrigerate for at least 4 hours to let the flavors develop.
3

Stir before serving.
4

Variations:.
5

If you would like a smooth salsa, puree the ingredients in a food processor or with an immersion blender.