Free Online Recipes
 |  

Sign Up login
 
 

Salsa Fresca Veracruz Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Salsa Fresca Veracruz

Category   Sauces
Sub Category   Raw
Servings   6
Preptime   10 minutes

Ingredients
6 medium tomatoes, seeded, chopped small
10 large Spanish green olives (such manzanillas), pitted and chopped fine
1T capers, drained and chopped
2T pickled jalapenos or sweet hot cherry peppers, minced plus 2T liquid
2 scallions, chopped fine (whites and greens)
1 tsp. aleppo chile flakes
2 tsp. honey
2 tsp. fresh rosemary, finely minced
2 tsp. Mexican Adobo Style seasoning
 
1 - 2 tsp. salt (to taste)
1/4 c flat leaf parsley, chopped
zest and juice of one, small, lemon

Instructions
Combine all ingredients in medium mixing bowl and combine. Allow flavors to meld for 10 minutes before serving.
If not serving immediately, cover and refrigerate. For peak freshness, serve within 12 hours.
Serving Suggestions
Excellent with fish and seafood or with chips and guacamole. Try on baguette rounds spread with soft cheese.


Originally Submitted
3/19/2015





0 Out of 5 from 0 reviews

You can add this Salsa Fresca Veracruz recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.