Salsa Fresca

Name: Salsa Fresca
Yield: makes 4 cups
Ingredients: 12 small, ripe Roma tomatoes (about 1 1/2 pounds), cut into 1/4-inch dice; 2 serrano chiles, seeded and minced; 1/2 small red onion, cut into 1/8-inch dice; Leaves from 1 bunch cilantro, finely chopped; 1 tablespoon fresh lime juice; 3/4 teaspoon kosher salt; 1/4 teaspoon sugar

January 26, 2012

Here is the recipe used at the Coyote Café. Along with chopped onions, fresh cilantro, salsa tomatillo, and red chile sauce, it’s always offered as a basic condiment with tacos, regardless of whatever special salsa is paired with a particular taco filling. Salsa fresca is used in Mexico like we use ketchup—to wake up plain foods. But salsa fresca is better than ketchup because it is made fresh—ripe tomatoes, a bit of onion for crunch, the heat of green chile, the tang of fresh lime juice, and the refreshing lift of aromatic cilantro.

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