The Salsa Book


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Salsa Fresca  
Makes: 4 cups  
3
large ripe tomatoes  
½
1
1
red onion, diced  
to 2 serranos, finely diced with seeds  
bunch chopped fresh cilantro  
juice of 1 lime  
Salt  
Tabasco to taste  
Core tomatoes and finely chop.  
Place in mixing bowl and combine with remaining ingredients, seasoning to taste  
with salt and Tabasco.  
Salsa Fresca tastes best served within 3 to 4 hours.  
Keep refrigerated until serving time.  
Great with meat, poultry, fish, cheese, small children and chips.  
Source: Totally Chile Pepper Cookbook, Siegel & Gillingham  
3
4


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32 33 34 35 36

Quick Jump
1 12 24 35 47