Salsa Fresca

Salsa Fresca | popularpaleo.com

There are a ton of ways to make Salsa Fresca and this is not the one I grew up eating.  My family usually makes theirs with lots of garlic, seasoned with added salt and loosened with a fair amount of water.  It’s very good, but I like changing things up a bit.

After braising some beef for Paleo Tostadas, I wanted a salsa that would add a high note to the savory beef, but without bombarding your mouth with the sharpness of raw garlic.  Now, this won’t be a salsa that you’d use for everything, but if you have well seasoned protein that just needs a little fresh lift, this one is perfect.  It’s also super fast and requires no special equipment.

You will need:

  • 4 roma tomatoes, seeded and diced
  • 2 scallions, thinly sliced
  • 3-4 TBSP cilantro, chopped
  • a half or full serrano or jalapeño pepper, seeded and finely diced
  • juice of half a lime
  • a couple grinds of black pepper

Prepare ingredients and combine.  If you find that you need some salt, add a pinch of it directly to your salsa once you’ve dished up your meal.  Adding salt to with all the other ingredients in this case (without a water base), will start to break down the tomatoes and turn them into a soggy mess.

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