Salsa "Fresca"

Name: Salsa "Fresca"
Total time: 1200 s
Yield: 32 servings
Cuisine: American
Ingredients: 1 each Onion, fine dice; 1 each Bell Pepper, fine dice; 1 each Garlic clove, minced; 3 tbsp Cilantro, finely chopped; 1 tsp Dried Oregano; 3 each 14.5 oz cans Diced Tomatoes w/ Chiles; 1 each 6 oz. can Tomato Paste; 1/4 cup Lime Juice; 1/4 cup Apple Cider Vinegar; 1 Salt & Pepper to taste

Chad Richey @cook_2770345

Fairbanks, Alaska

A quick and tasty salsa great for Southwester, Mexican, and Tex-Mex.

Chad Richey @cook_2770345

Fairbanks, Alaska

A quick and tasty salsa great for Southwester, Mexican, and Tex-Mex.

Saved

Ingredients

20 mins

32 servings

1 eachOnion, fine dice
1 eachBell Pepper, fine dice
1 eachGarlic clove, minced
3 tbspCilantro, finely chopped
1 tspDried Oregano
3 each14.5 oz cans Diced Tomatoes w/ Chiles
1 each6 oz. can Tomato Paste
1/4 cupLime Juice
1/4 cupApple Cider Vinegar
1Salt & Pepper to taste

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Steps

20 mins

1

Dice onion and bell pepper.
2

Mince garlic and cilantro.
3

Combine all ingredients and mix well.
4

Season with salt and pepper.
5

Can be served immediately but it is better after sitting overnight. Store tightly covered, under refrigeration

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Cooksnaps

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Chad Richey @cook_2770345

on January 01, 2012 00:00

Fairbanks, Alaska

I’m Chef Chad and I am 20 year veteran of the food service industry. I have held every position from dishwasher through general manager. I am currently a teppanyaki chef at Benihana.