Eddie Hernandez's Salsa Fresca

The terms salsa fresca (“fresh sauce”) and pico de gallo (“rooster’s beak,”) are often considered one in the same, but they have different tastes and purposes. I chop the ingredients for pico de gallo by hand, but I pulse the salsa fresca ingredients in the food processor so that it has a smoother texture that’s better for dipping chips.

April 27, 2018

Ingredients

SERVINGS: 2 Cup(s)

2 jalapeños, stemmed (remove some or all of seeds and membranes for less heat)
1/4 cup fresh cilantro, chopped
2 tablespoons white onion, chopped
4 large tomatoes, quartered
1 teaspoon white vinegar
1/2 teaspoon salt

Instructions

1. Process the jalapeños, cilantro, and onion in a food processor until finely chopped. Add the quartered tomatoes and process until the mixture is fairly smooth but still has some texture. Do not overprocess.

2. Transfer to a small bowl, add the vinegar and salt, and stir to combine. Taste and adjust the seasonings as desired. The salsa is best served within a few hours of making it, but it will keep in the refrigerator, covered, for 3 days.