Salsa Fresca in Uruguay
Mahalo Chico,
Salsa fresca is a dish that I make in the beginning of the week and eat all through out the rest of the week up to the few days of the next week. Its great for home made quesadillas, Mexican lasagnas, chilaquiles, soup toppings, and with some deep fried flour tortilla chips.
Squeeze fresh lemon juice, ground sea salt, and mix into the salsa. You can also add some Tabasco too!
Serves: Up to five cups
Prep time: Twenty Minutes
Cook time: None
What you’ll need and do:
1. 1 small to medium sized green, red, and yellow bell pepper – deseeded and cut into small cubes -.
2. 1 shallot – cut into cubes -.
3. 1 large tomato – cut into cubes -.
4. Freshly ground sea salt and black pepper corns.
5. Mix ingriedients in a bowl, add salt and pepper. Store in air tight container in the fridge for up to seven days.
Enjoy!
Ciao,
Odeliza