Food Works Salsa Fresca Recipes

Steps:

• Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

Steps:

• In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

Steps:

• Combine tomatoes, onion, garlic, chile, lime juice, oil and cilantro.
• Add salt and pepper to taste.
• Cover and let stand for 30 minutes at room temperature to allow flavours to blend.
• Serve chilled or at room temperature.
• Should be served the day it is made.

Steps:

• Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
• In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Steps:

• Heat a large frying pan to medium-high.
• With a wooden spoon, crumble meat into the pan. If meat is frozen, chip off soft bits as it thaws.
• Brown meat until there is no pink in the middle of the chunks of meat.
• To drain off the grease, pour it into a jar to be thrown out. Do not pour grease down the drain as it hardens and can clog plumbing.
• Stir in seasoning mix and water.
• Simmer for ten minutes, or until water has evaporated.
• To make tacos, tear up lettuce, shred cheese, and make Food Works Salsa Fresca to serve over taco shells with the meat. Soft taco shells won't break so easily if you microwave them for a couple seconds first.
• To make nachos, shred cheese and make Food Works Salsa Fresca to serve over tortilla chips with meat. On an oven-safe plate, layer chips, then cheese, then meat, then repeat. Broil at 400* until cheese is melty and bubbling, but watch closely as this happens suddenly!

Steps:

• Mix all ingredients in a bowl.

Steps:

• In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, and fresh lime juice. Season with salt and pepper and stir to combine. Let sit at least 15 minutes (or, covered, up to 4 hours). Stir in cilantro leaves just before serving.

Steps:

• Mix all ingredients and let sit for 15 minutes or so, to let flavors meld.
• Try to use kosher salt rather than table salt. It's milder and sweeter.
• Note: To make ahead, do your chopping the day before and combine ingredients 20 minutes before serving.

Steps:

• In a non-reactive bowl, combine first six ingredients.
• Add salt and pepper to taste.
• Add the minced serrano chiles, a little at a time, tasting for "heat" until you reach the level you can stand.
• Let stand for fifteen minutes to let the flavors meld. A small squeeze of lime juice is also good.
• Refrigerate until ready to use. Will NOT keep overnight.
• NOTE: this is such a versatile salsa. Try it in scrambled eggs, then rolled in a flour tortilla (breakfast burrito). Yum!

Steps:

• In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.

Steps:

• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

Steps:

• Combine all ingredients, taste and adjust seasoning as necessary.
• Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

Steps:

• Combine all ingredients. Refrigerate and serve within 8 hours.;

Steps:

• Dice up all veggies quite finely with a chopping knife, or in a food processor.
• Open the can of tomatoes and empty into a large bowl. Use scissors or a food processor to chop up any large chunks.
• Stir everything into the bowl and season to taste.
• Salsa is best served with tortilla chips or on tacos, and can be stored in a container in the fridge for 1 week.
• To juice a lime, cut it in half and squeeze the juice out. It's easier to mash the insides with a fork.