Recipe: Salsa Fresca

31 Aug

Mr. Bacon has been planting a garden for the past couple of years. It’s fantastic because it does cut down on the amount of produce we need to buy at the store. The downside is trying to figure out what to do with all of the bounty before it goes bad. If you’re like us and have a whack of roma, cherry or grape tomatoes to use up, you need to test this recipe out. I will swear on a pound of bacon that it’s better than Lone Star’s and theirs is damn good.

Salsa Fresca

3 cups of grape, cherry or roma tomatoes (if you’re using roma, take out the cores and cut into three pieces)
1 small white onion, peeled and quartered
1 jalapeno pepper, diced
1/4 cup cilantro
1/2 lime
kosher salt to taste

In a food processor, add the onion and the diced jalapeno and whizz until the onion is at a fine dice stage. Toss in the cilantro (I just rip a handful off the bunch) and throw the tomatoes in on top. Pulse until you get the desired consistency but beware of over blending – you don’t want gazpacho.

Transfer the mixture into a bowl and squeeze in the lime. Salt liberally and stir. Let the salsa sit about 15 minutes for the flavour to marry.

Devour.

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2 Responses to “Recipe: Salsa Fresca”

Trackbacks/Pingbacks

  1. Recipe: Carnitas (Pork) Tacos « baconavecbacon - August 31, 2012

    […] recipes in one blog post would be a bit extreme, so check out my recipes for corn tortillas and salsa on different […]

  2. Bacon Avec Bacon’s First Anniversary | baconavecbacon - June 26, 2013

    […] Salsa Fresca […]

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