Here's my basic salsa recipe. (Yes, it's a lot of chopping. Make sure you have a sharp knife, and hide the tips of your fingers. Bobby Flay has a good video showing basic knife skills.)
Salsa
3 large tomatoes
¼ - ½ red onion
1 serrano chile
1 jalapeño chile
1 yellow chile
a handful of chopped cilantro
the juice of ½ - 1 lime
salt
1-2 garlic cloves (optional)
Quarter the tomatoes and remove the stem, core and seeds. (I freaking hate tomato seeds.) Do the same for the chiles. Dice up everything. I personally like ¼" pieces for the tomatoes and onions, and smaller for the chiles and garlic. Mix together, adding lime juice and salt. Let it sit for a while so the salt can work its magic on the tomatoes, i.e. it'll pull the water out so you have a salsa, not just a bowl of diced vegetables.
Serve. With everything.
11 comments:
this salsa is a pico de gallo if I ever saw one - great recipe vicki!
Hey doggybloggy - Original recipe courtesy of my half-Mexican hubby. I just made it better by adding garlic :)
You know, I haven't found a salsa recipe that I love yet. I tried the one in Rick Bayless' book and I felt like calling him and telling him he was a fraud.
I will try yours.
I tried a Rick Bayless one with dried toasted chiles. It was ok, but I like this fresh version better.
I was gonna say this sounds a LOT like how I make pico de gallo. (though I often use jalapenos) I based it on El Burrito Loco's pico, which I absolutely love on carnitas (or anything) and its how I make guacamole. Just add avocados, mash, extra salt & lime to taste.
Hey Desco - Isn't Burrito Loco that place in BBK? Burritos as big as your head. I'm usually a purist when it comes to guacamole - avocado, salt, lime, maybe a dash of garlic powder.
Hello, you are damn funny, I love how you write. I love the Random Quotes, LOL!
Hi Cheryl - Thank you! I have a very entertaining family that provides me with lots of material :)
Yup, that little ol' Mexican hole in the wall that was behind KFC is now a 20+ location chain all around the suburbs. Bart, the guy who opened the original place, no longer cooks, just drives around in his big purple-and-chrome dualie with the artwork on the hood... (I'm not kidding)
This recipe sounds and looks fantastic! Thanks for posting this!
Hi Peggy - Thank you!
Post a Comment