Salsas

Salsa de molcajete has a wonderful smoky flavor from the char-grilling, while Pico de gallo, which literally means "rooster's beak," is the mother of all Mexican salsas with its fresh simplicity.

Makes about 172 cups

Prep time: 10 minutes

Cooking time: 10 minutes

6 plum tomatoes or 4 beefsteak tomatoes

2 fresh green bird's-eye hot chiles, stemmed and chopped

V3 small red onion, finely chopped

3 tbsp finely chopped cilantro (use leaves and stems)

juice of 1 lime sea salt

Salsa de Molcajete (pictured)

Put the tomatoes and chiles on a very hot griddle or under the broiler, and turn to blacken on all sides. Let cool for about 5 minutes. On a wooden cutting board, cut the tomatoes into quarters, then scrape into a food processor with their seeds and any juice. Add the chiles, and process for about 30 seconds until you have a coarse-textured purée. Alternatively, pound the tomatoes and chiles using a large mortar and pestle. Transfer to a serving bowl and add the onion, cilantro, and lime juice. Season generously with salt. Taste, and adjust as needed - remember, seasoning is key, so don't scrimp. Let stand for 1 hour to allow the flavors to develop. This salsa also keeps very well for a couple of days if stored, covered, in the refrigerator. Serve at room temperature with tacos, fajitas, or char-grilled meats.

Makes about 11/> cups Prep time: 10 minutes

6 plum tomatoes, seeded and finely chopped 1 white onion, finely chopped 1 ripe avocado (optional) 3 tbsp finely chopped cilantro (use both leaves and stems) 1-2 fresh green thai, bird's-eye, or serrano hot chiles, seeded and finely chopped juice of 1 lime sea salt

Pico de gallo

Put the tomatoes and onion in a bowl. Halve and pit the avocado (if using), and cut into dice. Add to the bowl with the cilantro and stir through gently. Next, add the chile a little at a time, tasting as you go, and stop when you reach the desired level of heat. Season with a little salt, and squeeze in the fresh lime juice. Serve immediately with freshly made tortillas, in tacos or fajitas, or alongside steaks marinated with lime juice and a little olive oil.

Variation Stir some sweetcorn kernels or cooked black beans into the salsa just before serving.

How To Can Tangy Tomatoes

How To Can Tangy Tomatoes

Interested In Canning Juicy Tomatoes? Here's How You Can Prepare Canned Tomatoes At Home. A Comprehensive Guide On Tomato Canning. The process of canning tomatoes at home has been a family tradition with many generations. Making home canned or home tinned tomatoes is something that is remembered by families for years! You must have surely seen your granny canning tomatoes at home in order to prepare for the approaching winters. In winters, one is usually unsure of getting fresh tomatoes.

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