05 June 2010

Salsa Fresca

Everyone loves chips and salsa, it's one of the simple facts of life like the sky is blue and elephants are nosy. But too many people go through life getting their salsa from jars, and that's just sad. The proper way to dress your tortilla chip is with a generous heap of salsa fresca (rough translation: fresh sauce). This is another recipe coming from dear ol' Dad, and it is truly a case of father knows best.

3 tbsp finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled, seeded, and chopped
2 jalapeno peppers, finely chopped
3 tbsp minced cilantro
2 tsp freshly squeezed lime juice
1 bell pepper, chopped
Salt and pepper to taste

  1. Chop all your veggies (not counting the tomatoes here, because they are fruits, remember?) Please note that the size of the jalapeno pieces will alter the spiciness factor of the finished product. Bigger chunks=spicier scoops.
  2. Put the garlic and onions in a strainer and set aside for a bit.
  3. Fill a saucepan with enough water to cover all three tomatoes (but don't put them in yet) and bring to a boil. Turn off heat.
  4. Ladle a few scoops of the boiled water over the onions and garlic for about a minute, this will "cook" them sufficiently.
  5. Cut out the stem of the tomatoes and cut an X on the bottom of each tomato. Drop them in the hot water for about a minute. This is going to loosen them up a bit and allow you to easily peel them. After they look wrinkly enough, you should be able to take them out of the water and wipe the skins off.
  6. Slice your now-naked tomatoes along their equator (picture the globe) and squeeze out the excess juice and seeds before dicing.
  7. Now you can combine all of your ingredients in a bowl. Mix well until it looks like a decent salsa (see photo).
  8. Add a splash or two (or seven) of the SECRET INGREDIENT. Let the salsa sit in the fridge for a few hours so all of your ingredients become really close friends before serving.
The bigger the batch with this recipe, the better. Salsa is versatile and can be used as a dip as well as in a variety of recipes. Like Dad's Guacamole, this would go well with Black Bean and Corn Quesadillas or Fajita Burritos, and should be enjoyed with a Corona or a margarita! Buen provecho!

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