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Salsa Fresca

erinsikorskystewart/flickr creative commons
erinsikorskystewart/flickr creative commons

Salsa fresca is one of the classics included in Peggy Fallon’s book Great Party Dips; terrific on chips, but could also be a nice addition to grilled chicken or shrimp.

Salsa Fresca
Votes: 1
Rating: 5
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Recipe from Great Party Dips by Peggy Fallon, published by Houghton Mifflin Harcourt, 2008
Servings
10
Servings
10
Salsa Fresca
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Recipe from Great Party Dips by Peggy Fallon, published by Houghton Mifflin Harcourt, 2008
Servings
10
Servings
10
Ingredients
  • 1 1/2 pounds tomatoes vine-ripened, seeded and cut into 3/8-inch dice
  • 1/3 cup white onion finely chopped
  • 1/4 cup cilantro chopped
  • 1 teaspoon jalapeño pepper seeded and finely chopped
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
Servings:
Instructions
  1. In a medium bowl, combine the tomatoes, onion, cilantro, jalapeño, lime juice, and salt. Toss gently to blend.
  2. Transfer to a serving bowl, cover with plastic wrap, and let stand at room temperature for 30 minutes to allow the flavors to develop, or refrigerate for up to 8 hours. Return to room temperature before serving.

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