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salsa - semi fresca

(3)
Bluegill avatar
Recipe by
Carolyn Chasteen
@Bluegill
Birchwood, WI

This is a recipe from my sister Cathy who lives in AZ and it has been a family favorite for many years. Although it is not really a Salsa Fresca, the addition of fresh ingredients works quite well to give it a hint of that flavor. She likes to use crushed dried pequin peppers but any dried or fresh hot pepper variety may be substituted to taste. I usually choose to use fresh minced jalapeno peppers when I make it.

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(3)

Ingredients For salsa - semi fresca

  • 4 lg
    fresh tomatoes, peeled, de-seeded, and diced (i like to use romas)
  • 1 md
    mild sweet onion, finely diced (or use equivalent amount of green onion tops & bottoms, sliced thinly)
  • 1 qt
    canned diced tomatoes, undrained
  • 1 can
    6 oz. tomato paste
  • 1 Tbsp
    dried pequin peppers, finely crushed
  • 1 1/2 tsp
    minced fresh or jarred garlic
  • juice from 2 limes
  • 2-4 Tbsp
    fresh cilantro, finely chopped
  • salt & freshly ground pepper to taste

How To Make salsa - semi fresca

  • 1
    Combine all of the ingredients and let sit in the refrigerator overnight for the flavors to blend before serving with your favorite tortilla chips, burritos, enchiladas, etc.
  • 2
    Although this salsa keeps quite a while in the refrigerator, I would hesitate to keep it past 2 weeks.
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