Thursday, August 30, 2007

..... can you please pass the corn chips?

salsa is just one of those things that never seems to go out of style.

always best friends with the traditional corn tortilla chips used to scoop it up, salsa can also be used as an accompaniment to a variety of main dishes, and is especially good with fish. (who knew these best-selling chips were actually an american "invention"!? errr .... well, latino-american, that is).

called salsa cruda in spanish — literally translating to "raw (uncooked) sauce" — there is certainly nothing "raw" about this spicy concoction. it is one of those things that takes almost no time to prepare and uses up tomatoes that are so abundant in the month of august and the first weeks of september (at least where i live!).

the following recipe is just a guideline for the most basic form of this quick and easy appetizer, easily tailored to one's taste with any number of additions. there are myriad recipes for making salsa and everyone seems to have his or her own twist.

so, with that said, put on your dance shoes and salsa your way into the kitchen and whip up a batch today. if you can wait, it always tastes better after a few hours or the next day.


salsa cruda

don't waste your money on store-bought, cooked tasting salsa! only a few everyday ingredients, coarsely chopped and stirred together, result in a piquant mixture which is terribly hard to stop eating, especially where corn chips are involved. as everyone has a different tolerance level for how spicy (hot) they like it, know your audience — flames coming out of one's mouth and nostrils is usually a look best reserved for dragons.

ingredients:

2 medium to large sized ripened tomatoes (firm)
1/2 small onion
1 clove garlic
1 small jalapeno pepper (seeds removed, if wanted) OR,
1 - 3 tsp hot sauce (or tobasco sauce, etc.)
several stalks of fresh coriander, leaves and soft stems

1/2 lemon or 1 small lime
1 tsp salt
a few grinds of black pepper (opt)

optional:

1 ear fresh corn, cooked OR 1/2 c canned
1/2 c diced green bell pepper

method:

chop the tomatoes into 1/4 inch pieces and place in a bowl.

mince the clove of garlic and chop the onion and chili pepper. if not using the hot pepper, add the hot sauce. place in a bowl.

add the salt.

chop the cilantro, leaves and soft stems, and add along with the lemon or lime juice.

mix well.

add corn and/or green pepper, if wanted.

chill and serve.

enjoy!

5 comments:

barbara said...

the half-mexican overhere gives her seal of approval! ;)
although i would consider it blasphemous to add corn hehe

yummy!

burekaboy — said...

LOL, hi barbara, glad the 1/2 mexican agrees! ;) as for the corn addition, i guess we'll have to consider it a southwestern (US) version. i just eat mine straight, no frills. has j been introduced to this stuff yet??

Ostara said...

mmmmmmm this sounds yummy - and easy, too! I happen to have most of the ingredients in the kitchen right now, having raided a friend's country garden yesterday. Add a frosty Margarita and it's party time! ;-)

Pink Granite said...

The variety and range of the dishes you create is staggering! You never fail to inspire and make my mouth water!
;o)
- Lee

burekaboy — said...

ostara - takes no time at all to throw together and always best when made with ingredients from a (friend's) garden :) enjoy your margarita!

lee - thanks for the compliment ;) glad to read you like what you see.