Salsa Fresca (Fresh Raw Tomato Salsa)

Salsa fresca, or fresh salsa, is a close relative of pico de gallo and the simplest companion on the Mexican table. It is made up of raw tomato, onion, jalapeño and coriander, and nothing needs cooking. It looks best chopped finely by hand, though a food processor is faster. It is bright and fresh, so it goes equally well with tortilla chips and grilled meat.

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Method

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1. Finely chop the ingredients in the order listed.
2. If using a food processor or immersion blender, add the ingredients with the blades running, but take care that the tomatoes do not turn completely liquid.
3. Spoon into a jar, pour a little oil on top, and it keeps in the fridge for a few days.

Source: Wikibooks – Cookbook – Cookbook:Salsa Fresca (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Always remove the seeds and juice from the tomatoes, otherwise the salsa will be thin and watery.
• With a food processor, work only in short pulses and make sure the vegetables stay chunky.
• The heat comes from the jalapeño's seeds and membranes. If you like it milder, remove them carefully and wash your hands afterwards.

Frequently asked questions

How long does it keep?

For 4 days in a sealed jar in the fridge, but it is freshest in the first two days. Before serving, stir it and pour off any liquid it has released.

Can I freeze it?

We do not recommend it, because raw tomato turns watery and mushy after thawing.

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