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Lisa Romerein Photo by: Lisa Romerein

Salsa Fresca

This recipe goes with Fish Tacos

Sunset JUNE 2006

  • Yield: Makes 3 1/2 cups

Ingredients

  • 4 firm-ripe tomatoes (1 1/2 lb. total)
  • 1/2 cup diced red onion
  • 2 to 3 tablespoons chopped jalapeño chile
  • 1 tablespoon lime juice
  • 1 to 1 1/2 teaspoons salt

Preparation

In a large bowl, mix together 4 firm-ripe tomatoes (1 1/2 lb. total), rinsed, cored, seeded, and chopped; 1/2 cup diced red onion; and 2 to 3 tablespoons chopped jalapeño chile to taste. Add 1 tablespoon lime juice and 1 to 1 1/2 teaspoons salt to taste.

Note: Nutritional analysis is per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 3.1
  • Calories from fat: 0.0%
  • Protein: 0.1g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Sodium: 53mg
  • Cholesterol: 0.0mg
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Salsa Fresca recipe

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