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Salsa Mexicana
Recipe courtesy of Lobel’s Meat Bible (Raincoast Books).
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Makes
2 1/2 cups
1/2 medium white onion, finely chopped
1 1/4 lbs ripe tomatoes, cut into 1/2-inch pieces, seeds removed
3 to 4 medium Serrano peppers, or 2 to 3 jalapeño peppers, finely chopped
1/2 cup loosely packed chopped fresh cilantro
1 tsp kosher salt
1/4 tsp sugar
5 Tbsp fresh lime juice
1 1/2 Tbsp vegetable oil
Method/Steps
1. Soak the onion in cold water for 5 minutes; drain, blot dry and transfer to a mixing bowl. Add the tomatoes, peppers and cilantro and mix to combine. In a small bowl, whisk the salt and sugar into the lime juice until dissolved. Whisk in the oil.
2. Pour this dressing over the tomato-onion mixture and toss very thoroughly to coat. Salt to taste and serve.
Wine and Spirits Match
Drizzle salsa onto tacos or use as a dip for tortilla chips, and enjoy with a cool, crisp lager.