Salsa - Semi Fresca

Salsa - Semi Fresca Recipe

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Carolyn Chasteen


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.

★★★★★ 3 votes


4 large
fresh tomatoes, peeled, de-seeded, and diced (i like to use romas)
1 medium
mild sweet onion, finely diced (or use equivalent amount of green onion tops & bottoms, sliced thinly)
1 qt
canned diced tomatoes, undrained
1 can(s)
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


1Combine 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.
2Although this salsa keeps quite a while in the refrigerator, I would hesitate to keep it past 2 weeks.

About Salsa - Semi Fresca

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy