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



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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

How to Make Salsa - Semi Fresca


  • 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.

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About Salsa - Semi Fresca

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

Show 2 Comments & Reviews

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