Best Fresco Salsa Recipes

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FRESCO SALSA



Fresco Salsa image

No cooking, no cans. All fresh ingredients and flavor no one will be able to walk away from! Sweet onion and fresh lime juice make all the difference in this recipe. My husband and I will eat this at one sitting!

Provided by ROXYDABINSKI

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 15m

Yield 12

Number Of Ingredients 7

6 roma (plum) tomatoes, diced
1 sweet onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 bunch cilantro, finely minced
1 lime, juiced
1 teaspoon salt, or to taste

Steps:

  • In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 17.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.7 g, Sodium 198.6 mg, Sugar 2 g

CORN FRITTERS WITH HERB SALSA AND FRESH CHEESE: AREPITAS WITH CHIMICHURRI AND QUESO FRESCO



Corn Fritters with Herb Salsa and Fresh Cheese: Arepitas with Chimichurri and Queso Fresco image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 16

1 Spanish onion
1/3 cup olive oil
1/3 cup freshly squeezed lime juice
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro leaves
3 sprigs fresh oregano, leaves picked
2 large cloves garlic
1 jalapeno, stemmed and chopped
Kosher salt and freshly ground black pepper
2 cups harina pan (precooked white corn flour), or cornmeal
1/2 cup grated Parmesan
1 teaspoon fine salt
2 cups lukewarm water
1/2 cup milk
3 tablespoons vegetable oil, plus more for frying
1/2 pound queso fresco, crumbled

Steps:

  • Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped. Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
  • Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. Stir the milk mixture into the flour mixture. Using your hand, knead the mixture until a firm but malleable dough is formed. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
  • Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
  • Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown. Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
  • Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.

GRILLED PORTOBELLO AND RAJAS SALSA TACO WITH QUESO FRESCO



Grilled Portobello and Rajas Salsa Taco with Queso Fresco image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1/4 cup ancho chile powder
2 tablespoons ground coriander
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon chile de arbol or cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 large portobello mushrooms, stems removed
Canola oil, for brushing vegetables
1 large or 2 medium Anaheim chiles
1 large yellow bell pepper
1 large red bell pepper
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
6 scallions, thinly sliced
1 Fresno chile, finely diced
Juice of 1 lime
Eight 8-inch flour tortillas
1 cup crumbled queso fresco
Lime wedges, for serving

Steps:

  • Heat a grill to medium high.
  • For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)
  • For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.
  • For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.
  • Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.
  • Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.

Nutrition Facts : Calories 382 calorie, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 564 milligrams, Carbohydrate 38 grams, Fiber 7 grams, Protein 16 grams, Sugar 7 grams

CHICKEN, AVOCADO&QUESO FRESCO TOSTADA; STEAK TACOS W/ AVOCADO&CHARRED TOMATO SALSA



CHICKEN, AVOCADO&QUESO FRESCO TOSTADA; STEAK TACOS W/ AVOCADO&CHARRED TOMATO SALSA image

Categories     Beef     Chicken     Appetizer

Yield 4

Number Of Ingredients 17

Chicken tostados or tacos
1½ pounds bone-in chicken breast
2 medium cactus leaves (optional
¼ cup thinly sliced red onion
2 medium tomatoes, cored and cut into ½-inch dice
½ Serrano chili, stemmed and thinly sliced
1 tablespoon dried oregano
2 tablespoons olive oil
Juice of 2 limes
Salt
4 tostadas, preferably baked
¼ cup crumbled queso fresco
¾ avocado, thinly sliced lengthwise
¼ cup crema or sour cream (optional)
Place chicken in a lidded pot and just cover with water. Cover pot and set over medium-high heat. Simmer until chicken is just cooked through, about 20 minutes. If using cactus, bring a separate small pot of water to a boil. Use a vegetable peeler to remove bumps containing thorns from cactus leaves. Cut away base and any rough edges, and slice into 2-by-¼-inch strips. Simmer cactus until tender, 10-15 minutes. Drain and set aside.
Meanwhile, place onions, tomatoes, chilies and oregano in a medium bowl. Once chicken is cool enough to handle, discard skin and shred meat. Add chicken and cactus to bowl with vegetables. Toss with oil, lime juice and salt to taste.
Divide tostadas among four plates. Top with chicken mixture and garnish with queso fresco, avocado and crema, if using.

Steps:

  • Steak Tacos 3 medium tomatoes, halved and cored 1 fresh Serrano chili, stemmed Salt 1 pound flank steak ½ tablespoon olive oil 3 tablespoons finely diced red onion 3 tablespoons finely chopped cilantro 2 large ripe avocados, halved and pitted 2 limes, cut into wedges 8 fresh corn tortillas 1. Place tomatoes and chili on a roasting tray and set under the broiler. Roast, turning once, until charred all over, about 12 minutes total. Place charred tomatoes and chili in a food processor and pulse until a coarse salsa forms, about 1 minute. Season with salt to taste. Set aside. 2. Season steak with salt. Set a grill pan over high heat. Once pan is very hot, swirl in oil. Lay in steak and sear until charred and medium rare, 3-5 minutes per side. Remove steak from heat and set aside. 3. Meanwhile, in a small bowl, toss onions with cilantro and a pinch of salt. In another small bowl, make guacamole: Mash avocado with a fork. Season to taste with juice from a few lime wedges and salt. 4. Set a stovetop burner to high. Using tongs, hold each tortilla over burner until soft and charred in spots, less than 1 minute per side. Slice steak thinly against the grain. 5. Smear guacamole over tortillas. Top with sliced steak and onion-cilantro mixture. Serve with salsa and remaining lime wedges on the side.

ROASTED CORN, TOMATO AND QUESO FRESCO SALSA



Roasted Corn, Tomato and Queso Fresco Salsa image

I got the basics of this recipe from a Mexican woman who was demonstrating recipes with Queso Fresco cheese in the grocery store. She did not have a written recipe, just a basic description, which I have added ingredients to. This is always a favorite. It is wonderful to scramble with eggs the next morning. The level of heat...

Provided by Mary Black

Categories     Vegetable Appetizers

Time 45m

Number Of Ingredients 8

8-10 roma tomatoes (you can use any firm ripe tomato)
3 fresh ears of sweet corn, shucked,roasted and cut from cob
2-4 jalapenos, fresh, small dice
1 bunch green onions, sliced thinly
2 bunch cilantro, fresh, chopped,
12 oz queso fresco, crumbled
3-4 limes, juiced
1 1/2 tsp salt, to taste

Steps:

  • 1. Cut the Roma tomatos in half across the short axis. Squeeze, with the cut side down over a bowl or sink to remove seeds and juice. Dice the tomatos into a 1/4 inch dice and place into a large bowl.
  • 2. Shuck the fresh sweet corn. I roast it over the open flame on my gas stove until there are brown spots and it is popping. Cut the stalk off the cob so it will sit flat. I stand the end of the cob up on the bottom of a wide flat bowl or pan and cut the kernels off with a sharp knife and let them fall into the bowl. Add to the bowl with the tomatos.
  • 3. Cut the jalapenos in half length wise and remove the seeds and membrane. Slice each half of the jalapeno into very thin strips. Pile the strips up and cut cross-wise into very small dice. I always taste a small piece of the chili to make judge the heat before adding to the bowl-you can always add more, but it is hard to remove once added. Cut the roots off the green onions. Slice the onions thinly, including the lower half of the green part. Clean the cilantro--I wash it and spin it in my salad spinner to dry it. You can roll it in a clean dish towel also. Chop the cilantro including the upper portion of the stems. Add all items to the bowl.
  • 4. Crumble the Queso Fresco into the bowl with the other ingredients. Add salt--I always start with around a teaspoon, and adjust after I have add the lime juice. Squeeze the juice of three of the limes into the bowl. Stir together and taste--I always taste with tortilla chips--and add more salt or lime juice if needed. This is ready to serve as soon as it is made, but, it can be made the night before. It will accumulate juice which you will want to drain if there is too much there.
  • 5. I adjust all ingredients to suit my taste and/or those I am cooking for.

POMEGRANATE AND QUESO FRESCO SALSA



Pomegranate and Queso Fresco Salsa image

Provided by Marcela Valladolid

Categories     Cheese     Side     Vegetarian     Cinco de Mayo     Healthy     Pomegranate     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1/4 cup pine nuts
Seeds from 1 large pomegranate (about 1 cup)
2 tablespoons thinly sliced fresh basil
2 tablespoons crumbled queso fresco or feta
1 teaspoon olive oil
Salt and freshly ground black pepper

Steps:

  • 1 Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.
  • 2 In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts. Drizzle with the olive oil and season with salt and pepper.

GRILLED PORTOBELLO AND RAJAS SALSA TACO WITH QUESO FRESCO



Grilled Portobello and Rajas Salsa Taco with Queso Fresco image

How to make Grilled Portobello and Rajas Salsa Taco with Queso Fresco

Provided by @MakeItYours

Number Of Ingredients 23

1/4 cup ancho chile powder
2 tablespoons ground coriander
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon chile de arbol or cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 large portobello mushrooms, stems removed
Canola oil, for brushing vegetables
1 large or 2 medium Anaheim chiles
1 large yellow bell pepper
1 large red bell pepper
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
6 scallions, thinly sliced
1 Fresno chile, finely diced
Juice of 1 lime
Eight 8-inch flour tortillas
1 cup crumbled queso fresco
Lime wedges, for serving

Steps:

  • Heat a grill to medium high.For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.
  • Recipe courtesy of Bobby Flay

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