Tuesday, February 12, 2008

Salsa fresca

Making good salsa is so easy that it surprises me when I come across bad stuff. The longer I've lived in New England the less surprised I have been on successive occasions, but with that said, there is still no reason to make bad salsa - anywhere! These ingredients can be purchased in most places of the world.

A simple recipe like this + a blender = tasty. People like Rick Bayless will rightly tell you that using a blender makes a frothy salsa, but the froth (air bubbles) dissipate after a couple hours, and you want to let your salsa marinate and marry for a few hours before eating it anyway.

1 28 oz can of plum tomatoes
2/3 medium white onion
cilantro, handful or so
9 serrano peppers (this make it medium-hot, adjust to your taste)
2 garlic cloves
Juice of one lime
pinch of salt

Combine, blend, enjoy. Below is this salsa accompanying huevos rancheros.

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