Salsa Fresca

Dave DeWitt Recipes Leave a Comment

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Salsa Fresca
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Fresh salsas are a must during the summer are a great way to use the earliest pods such as jalapeños and serranos. Vary the flavor of the salsa by using different chiles as they become available. Keep a supply on hand to serve with chips as a dip, as an accompaniment to grilled poultry or fish, or with burritos, fajitas, or even hamburgers. This salsa will keep for 2 days in the refrigerator. It does not keep its texture when frozen.

Ingredients


  • 3 serrano or jalapeño chiles, stems and seeds removed, minced

  • 2 yellow wax chiles, stems and seeds removed, minced

  • 2 large tomatoes, finely diced

  • 1 medium purple onion, finely diced

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 2 tablespoons fresh lime juice or cider vinegar

  • 1/4 cup chopped fresh cilantro or parsley

  • 1 large avocado, diced



Instructions


Combine all the ingredients except the cilantro and avocado and let the salsa sit for at least an hour to blend the flavors.
Servings
2 cups
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