Salsa Mexicana Fresca
- Yield:2 cups
- Time:10 mins show details
Ingredients
- 2fresh tomatoes, medium, roughly chopped
- ½ cupfire-roasted diced tomatoes, drained
- 1chile de agua or Anaheim chile, stemmed and seeded
- ¼ cupwhite onion, roughly chopped
- ¼ cupcilantro, stems included
- 2 tablespoonslime juice, freshly squeezed
- 1 teaspoonwhite vinegar
- ½ teaspoonsea salt
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Equipment
- food processor
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Preparation
Combine all ingredients in a food processor and pulse until you reach your desired consistency - I prefer it smooth like the salsas we serve at the tortillería.
Taste and adjust - add more chile for heat, more lime for brightness, or a pinch more sal to balance the flavors.
- 10 mins
Let the salsa rest for 10 minutes to allow the flavors to marry, then serve with warm tortillas de maíz made from real masa. (This salsa is meant to complement good tortillas, not mask them with chips from a bag.)
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