|Serve with Other Classic Mexican Garnishes|
Recipe by Robin
I have a confession to make. I’ve never actually made salsa fresca before. It seems like a no-brainer recipe for a gardener in these days of abundant tomatoes, peppers, and cilantro, but I thought that there must be some tricks to salsa besides fresh veggies. And indeed there are: a couple of aromatics, a bit of acidic flavoring, and some salt. That’s it. The other reason I’ve not made salsa is the mystery of what to eat with it. I don’t want to encourage myself to eat lots of tortilla chips. And being spoiled by the variety of authentic Mexican food available in the neighborhood, I’ve not been motivated to develop my Mexican cooking skills. But tonight I’m making Parmesan-breadcrumb encrusted broiled sole, a recipe from a cooking class way back in May. Fresh salsa will perk up the visual appeal of this fish as well as complimenting its flavor.
|A Few Flavorful Ingredients|
makes ~3 ½ cups
1¼ lbs. tomatoes
2 mild green chili peppers, about 3 oz. total
1 – 2 jalapenos, about 1 oz. each
¼ cup sliced green onions
1 clove garlic
2 tbsp. lime juice
1/8 – ¼ tsp. salt
Fresh ground black pepper
3 – 4 tbsp. chopped cilantro
Slice tomatoes into wedges and remove seeds and liquid. Chop into chunks about ½ inch in size. Chop mild chili peppers into ½ inch or smaller pieces, removing seeds. Mince jalapenos, removing seeds unless you like fiery salsa. Mix tomatoes, mild chilis, jalapenos, and onions together in a bowl.
Press garlic and add to salsa bowl. Add lime juice, salt, and a few grinds of pepper. Stir together. Stir in chopped cilantro. Allow flavors to blend together for about 15 minutes.
Stir and taste salsa. Add lime juice, salt, pepper, jalapeno, etc. to taste.