Easy to make salsa fresca recipe.
Tomorrow is Mexico’s Independence Day. Back in 1810, on September 16, parish priest of Dolores, Miguel Hidalgo, armed his filigrees and urged them, from the pulpit, to revolt against Spain. The “Cry of Dolores”, marks the beginning of the Mexican Independence War.
History lesson apart, what can be more Mexican than salsa? Who doesn’t like salsa? More than guacamole and pico de gallo combined, salsa, this one that I call salsa fresca because there is no need to cook, is part of the American diet and it is served in restaurants and available in jars at the grocery stores across the country.
This salsa fresca is not comparable with the commercial ones. It is yummier and every minute you spend making it, it is worth it. I made it with home canned tomatoes but it can be made with regular canned ones. To make the chili flavor not so hot and spicy, I roasted the jalapeño pepper and then deveined and seeded it. 
I hope you like my recipe!
Salsa
Ingredients
- 1 can 28 oz of tomatoes with their juice, chopped
- ½ cup of onion finely chopped
- 1 garlic clove minced
- 1 jalapeño pepper rubbed with olive oil roasted, deveined, seeded and minced
- ½ cup of cilantro leaves chopped
- ¼ cup of fresh lemon juice
- Coarse sea salt
Instructions
- In the bowl of a food processor, process all ingredients by pulsing 5-6 times.
- Refrigerate in a sterilized jar.
Notes
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