The recipe NYT Salsa Fresca

Made From Scratch Recipes

NYT Salsa Fresca recipe is a Mexican Side Dish meal that takes several minutes to make. If you enjoy Mexican for Side Dish, you will like NYT Salsa Fresca!

NYT Salsa Fresca

NYT Salsa Fresca Recipe
NYT Salsa Fresca

Makes 18 TB. The calorie count is per TB.This MUST be made with very ripe, good tomatoes, grown yourself, or bought at a farmers' market. Do not use supermarket tomatoes or this will not thrill you.

What Course Is NYT Salsa Fresca?

NYT Salsa Fresca is for Side Dish.

How Long Does NYT Salsa Fresca Recipe Take To Prepare?

NYT Salsa Fresca takes 10 minutes to prepare.

How Long Does NYT Salsa Fresca Recipe Take To Cook?

NYT Salsa Fresca takes several minutes to cook.

How Many Servings Does NYT Salsa Fresca Recipe Make?

NYT Salsa Fresca makes 18 servings.

What Are The Ingredients For NYT Salsa Fresca Recipe?

The ingredients for NYT Salsa Fresca are:

● 2 large fresh ripe tomatoes, chopped
● 1/2 large white onion, peeled and minced
● 1/4 tsp. minced raw garlic, or to taste
● 1 habanero or jalape?o pepper, stemmed, seeded and minced, or to taste
● 1/4 cup chopped cilantro leaves
● 1 tbsp. fresh lime juice or 1 teaspoon red-wine vinegar
● Salt and freshly ground pepper.

How Do I Make NYT Salsa Fresca?

Here is how you make NYT Salsa Fresca:

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.Number of Servings: 18Recipe submitted by SparkPeople user TEJOLOTE.

What's The Nutritional Info For NYT Salsa Fresca?

The nutritional information for NYT Salsa Fresca is:

  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 4.6
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.4 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.2 g

What Type Of Cuisine Is NYT Salsa Fresca?

NYT Salsa Fresca is Mexican cuisine.

What Dietary Needs Does NYT Salsa Fresca Meet?

The dietary needs meet for NYT Salsa Fresca is Vegan

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