Recipe courtesy of Janos Wilder

Salsa Fresca

  • Level: Easy
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12 garden tomatoes, medium diced

2 red onion, finely diced

2 bunches scallions, finely diced

6 fresh Anaheim chilies roasted, peeled, seeded, and diced small

2 full bunches cilantro, washed, large stems removed, roughly chopped

3 tablespoons finely chopped fresh garlic

3 tablespoons balsamic vinegar

3 tablespoons red wine vinegar

2 tablespoons olive oil

Salt and freshly ground pepper, to taste


Combine all ingredients. Refrigerate and serve within 8 hours.;

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