What is Salsa Fresca?
Salsa Fresca (fresh salsa) is mixture of fresh tomatoes, onion, jalapeño, cilantro and lime juice. It's different from the homemade canned salsa or store-bought salsa as it's crunchier, chunkier and is less runny. The main difference is that it's made fresh, not cooked, served fresh and tastes fresh!
Isn't Salsa Fresca and Pico de Gallo the Same Thing?
There's lots of debate between the difference between Salsa Fresca and Pico de Gallo. The names are commonly interchangeable with each other. There are variations across Mexico depending on the region, and even differences from ingredients. It's an easy way to use up tomatoes from your garden, perfect as dip with nachos chops or on tacos.
Pico de Gallo translates to beak of the rooster and I haven't the foggiest idea as to why it's known by such a name. It seems like the origins of the name aren't very clear. I think I prefer fresh salsa, it sounds so much tastier!
How to Make Salsa Fresca
Some people prefer to throw all these ingredients into a food processor to blend it together. That's too mushy for me! I prefer a bit of a chunkier Salsa Fresca, and chop everything by hand. It's not a hard and fast rule with the measurements. Use up what you have in the garden. If you have a few extra tomatoes, throw them in! Just taste and adjust as necessary.
- If your tomatoes aren't sweet, you might want to add a ½ teaspoon of sugar.
- Can use Agave Nectar as Mexican sweetener
- Keep the salsa refrigerated
- Prepare it a day ahead, the flavors develop better
No matter what you prefer to call Fresh Salsa or Pico de Gallo, it's a delicious way to eat your summer vegetables, with an authentic Mexican flair. Bon Appetit! Приятного аппетита!
- 2 cups ripe tomatoes chopped
- ½ red onion chopped
- 1 jalapeño pepper deseeded and finely chopped
- juice of a ½ a lime
- ½ cup cilantro chopped
- salt to taste
- Mix together tomatoes, onion, jalapeño, lime juice, salt and cilantro. Allow to sit for at least 15 minutes before serving to allow flavors to meld together.
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