Salsa Fresca
15 min
total
4
people
46
calories per serving
Ingredients
4 people
- 400 gVine tomato (seeded and finely diced)
- 1 pcRed onion (very finely minced)
- 1 pcHot chili pepper (minced without seeds)
- 20 gFresh cilantro (coarsely chopped)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 1 pinchGray sea salt
Method
Firm, vibrant tomato dices with a satisfying crunch. The heat of the chili and the freshness of the lime create a sharp, balanced bite.
- 1
Cut the tomatoes in half to remove the seeds and excess water. Dice the flesh into regular 5mm cubes. We want texture, not a mash.
- 2
Finely dice the red onion and the chili. Coarsely chop the cilantro with a knife so the leaves don't bruise and they keep their aroma.
- 3
Mix everything in a bowl with the lime juice and sea salt. The salt will draw out a bit of juice, naturally binding the vegetables together.
Frequently asked questions
How do you get this dish right?
- Use room temperature tomatoes so they release their full aroma.
- Do not prepare this sauce too far in advance; tomatoes lose their firmness after 4 hours of contact with salt.
How long does this dish keep?
Consume within 4 hours to maintain the crunchiness of the vegetables.
4.1
15 reviews
Rate this recipe:
