If stranded on a desert island with only one food I could eat for the rest of my life or some other far-fetched “what if” situation in which I could only have one meal for the rest of my life, I am confident that meal would be salsa and chips. It’s my guilty pleasure. It’s my Achilles heel. It’s my happy place in the food kingdom. When we dine at Mexican restaurants it is a given I will return with leftovers because I’ve stuffed myself on salsa and chips (if it’s good, that is). So when we make our annual pilgrimage away from Los Angeles and those travels land us in Mexico, I will not hesitate to eat half my body weight in chips and salsa.
FYI – when I’m having my salsa at home … or guacamole … I usually go with a baked chip or make my own to keep things on the lighter side. Like cracked pepper baked lentil chips or Laurel Hill’s chips (nom nom nom!). Or you can use a method like this one to make your own at home with your favorite brand of tortilla.
The essentials for this amazing salsa include the ingredients & method below but the secret to me is in using the Molcajete bowl. Essentially the Mexican version of a mortar and pestle. Being the genius that I am we thought we could carry ours onto the plane with the rest of our souvenirs … another blog required for that story. So I recommend buying one from Amazon if you’re serious about your salsa like moi. This recipe enhances the taste of the fruits and veggies in the winter months (when yes… most of these are out of season for most of the U.S.) by giving them a little love on the grill and stovetop before combining them into salsa. Sautéing the onions and garlic brings out their exquisite flavors in the salsa-salsa.
A FEW MORE NECESSITIES
- White Vinegar
- Olive Oil
- Fire up the grill! You’re going to slowly roast and slightly char the tomatoes and jalapeños over a medium heat; around 3 minutes for each side.
- Remove from heat and let them cool; in the interim slice the onion into 1/4″ pieces (smaller is better if you prefer) and roughly chop the garlic. With a little olive oil over very low and slow heat, let the onions simmer – low and slow, low and slow. Remove the onions when they’re translucent and a little browned and repeat the process with the garlic. Allow them to cool once off the stovetop.
- Finely chop the cilantro.
- Peel any skin or charred areas away from your tomatoes and peppers once they’ve cooled (use a fork to help you pull away the skin as necessary).
- Starting with the jalapeños begin to slowly ‘muddle’ the pepper around the bowl. Next is the tomato, followed by the onions garlic and ending with the cilantro, lime juice, pepper, salt about about 1 teaspoon of olive oil and 1 teaspoon of white vinegar. Watch the video because seeing it in action is so much easier than trying to explain it here!
BEST. SALSA. EVER. (PROMISE)
Who among you are my fellow salty, savory snack lovers and how many of you pine for salsa and chips with me? Favorite chip? Favorite brand? Favorite way to work it off … ? ;)
|« Previous Post||Next Post »|