Restaurante Style Fresh Salsa and Tortilla Chips
A wonderful appetizer or side dish for a mexican-style meal!
Aug 12, 2009
Any type of tomato can be used, but the flavor of the on-the-vine type of tomatoes is so rich and bold that this type is recommended. Do not "gut" the salsa tomatoes, as the interior provides great liquid flavor for the sauce. Also, try this recipe using tomatillos instead, for a green salsa.
Pepper prep tip: Use latex or kitchen gloves when handling peppers. If gloves are not available, 2 sandwich bags to wear as "mittens" will suffice. Rinse the peppers thoroughly. Cut the stem ends off, then slice lengthwise. For a milder salsa, using your thumb, scrape out and discard the seeds. Using the seeds will increase the heat of the salsa and can be used if desired. Rinse the pepper and chop finely while wearing the plastic bags. Dispose of baggies when done. Easy!
This is a good time to utilize any leftover bottled salsa in the refrigerator. Simply pour it into the bowl of other ingredients. When done, the jar can be rinsed out and used to refrigerate this salsa. Great way to recycle!
A key ingredient of this salsa is fresh cilantro. Dried cilantro can be found in the spice section of the grocery store, but it lacks the true flavor of fresh. Nothing compares to the fresh-air flavor of a newly cut bunch of cilantro. It can be used in both Mexican and Asian food. It is sold by the bunch usually for well under $1.00.
This is a great snack, appetizer, or side dish with any south-of-the-border entree.
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THE BEST FRESH SALSA EVER!
- 8 tomatoes
- 4 green onions
- 2 peppers (whatever heat level you want; jalapenos work well), rinsed, seeded (if desired) and finely diced
- 1/3 bunch of cilantro (3/4 cup)
- juice of one lemon or lime juice
- sea salt to taste
- pinch of sugar
- 2 cups water
Directions:
- Wash all vegetables with cold water. Cut up tomatoes in about 1/4" cubes. Place in a large glass or ceramic bowl. Slice green onions thinly, place in bowl.
- Add diced peppers to bowl.
- Using kitchen shears, snip 1/4 inch sections of the cilantro, stems and all, into the bowl.
- Add lemon or lime juice, and water.
The Finished Product
To combine flavors, do one of two things. Run the salsa through a food processor for a couple of generous pulses. Or, use a potato masher and beat the salsa up a little. This will release the vegetable flavors into the liquid while retaining most of the chop of the vegetable.
Tasting often, generously salt the salsa. The acidic/salty mix is fabulous on the tongue!
FRESH TORTILLA CHIPS
Ingredients:
- Corn tortillas (a package of 10-16)
- Vegetable oil (enough to be 2-3 inches deep in your fryer or narrow saucepan)
- Twang (or other lime flavored beer salt) regular salt can be used if no beer salt is available
Directions:
- Cut the stack of tortillas into pie pieces, 8 per round tortilla.
- Heat the oil over medium high heat, and when one tortilla placed in the oil begins frying and rises to the surface, drop in a stack of tortillas. They brown quickly, so keep watch them, turning them over with a slotted spoon.
- When done, remove to a paper bag to drain. Sprinkle with beer salt. Continue until all chips are done.
- Serve with salsa, guacamole and sour cream. Delicious!
