This salsa tastes fresh, hence the name, Salsa Fresca. We also lovingly call it “Salsa de Papa” since it’s something Mark makes on the regular here in our house, using the recipe he acquired from his dad. It’s obviously great with chips, but we also love it on scrambled eggs, in sandwiches, added to rice and beans, or any Mexican dish for that matter. It’s just all around goodness.
5 medium ripe tomatoes (Roma tomatoes were used in this recipe)
1/2 a bunch of fresh cilantro, most of stems removed
6-8 garlic cloves
6-8 roasted poblano chiles
1/2 medium yellow onion
1 whole lime, juiced
1 fresh jalapeño, with or without the seeds, depending on your heat preference
1 teaspoon salt, to taste
Place all ingredients into a food processor and blend until pureed.