Salsa fresca from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 209) by Jenny Rosenstrach

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chickpea-pasta mac and cheese with chopped tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on April 05, 2026

    Really tasty topping for burrito bowls. I served a an optional topping for the Spicy-Tangy-Smoky Pinto Bean Bowls. I subbed a shallot for the white sweet onion and Serrano pepper for the jalapeño. I made this with vine-ripened tomatoes in April in New England. Probably better with peak season tomatoes, but I find salting tomatoes brings out the flavor a lot.

  • westminstr on March 10, 2022

    Had to leave out the onions. Why the red wine vinegar? Lime juice would be better. It was fast & easy.

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