Wednesday, April 8, 2009
3 Recipe #48: Salsa Roja (Tomato Salsa)
4 medium-sized vine-ripened tomatoes, chopped into quarter inch pieces
3-4 small red chilis (Adjust for heat preference. If you don't have fresh, you can use dried, but reduce amount to half. Dried red chilis tend to be much more potent & concentrated than fresh. I grow my own miniature red chilis & use these in salsa, as they have medium heat, as opposed to green/serrano peppers, which are larger & typically have more heat. An even milder choice is jalapeño peppers.)
1/4 large sweet yellow onion, diced
cilantro (If using fresh, use about 1/4 of a bunch, chopped. If using dried, use about 1 1/2 Tbsp.)
juice of 1 lime (If you don't have limes, you can use a lemon instead.)
1/2 tsp salt (Sea salt or coarse kosher rock salt are best, but table salt will certainly do.)
Cooked corn kernels, tomatillo, cucumber, black beans, avocado, red &/or green bell pepper, radishes, jicama, mango, mint, basil, parsley.
After you've chopped up all the produce & seasoned the mixture with lime/lemon juice & salt, mix thoroughly & refrigerate. It's important to let the citrus juice marinate the other ingredients for atleast 5-10 minutes before consuming, so that the onions & chilis don't overpower the salsa. Marinating mellows the stronger flavors, & will even out the flavor balance. Serve with tortilla chips, & "Ta da!", that's it! Now how easy is that?!
If you're serving this as a snack, you can simply serve the salsa with tortilla chips. (My personal favorite are R.W. Garcia Special Recipe Flax (Flaxseed w/Soy) Tortilla Chips, which are not only tasty but are also an Omega-3 powerhouse as well!) If you'd like to make the dish a bit more interesting, you can add sides of chopped olives, low-fat or fat-free sour cream, &/or guacamole, for you & your guests/family members/friends to mix & match as they please. Or, if you plan to eat this dish as a main course, you might want to add some protein: Just melt a sprinkling of low-fat Mexican cheese blend on top of the chips.