Monday, August 13, 2012

I still make salsa the same basic way I have for almost ten years - I combine fresh and cooked ingredients, because what I want in salsa is a texture that'll stick to chips.

Diced onions and chiles cooked in just a little oil, with tomato puree and salt added - cooked until it's thick. In this case I added a little cucumber juice, because I happened to have extra, which is the subject of another post. If you want a more elegant salsa, you can strain the tomato puree; I usually don't.

Meanwhile, fresh corn kernels just off the cob, chopped fresh tomato, fresh culantro, and fresh Texas tarragon, are tossed together in a jar.

The tomato puree is added to the fresh ingredients, and the head softens the fresh ingredients just enough, while thickening the whole mix.

Mac and cheese, Fritos and salsa

Served here with Fritos, and homemade macaroni and cheese.

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