Not so much a tale but a recipe for my go to salsa I have in stock 24/7. Every good Mexican woman has their version of this salsa in the fridge. Am I right ladies? Some recipes are far more elaborate than others. This one is a good everyday salsa, it’s easy, has a few ingredients and it’s really tasty! This is how my mom taught me how to make salsa and this is how most salsa’s look on my family’s table. I like to slather it on everything from eggs to the ever famous hipster avocado toast to any kind of taco. Speaking of which, over the weekend we made beer battered fish tacos. I made two salsas for these… worth it! One was a wet blended salsa which I spoke of above and a dry diced salsa like pico de gallo style. We made the tacos with rockfish but you can use any type of fish you like even shrimp. The toppings can range depending on what you like and if you’re like me, what you have laying around in the fridge. Do you guys plan your weekly meals ahead of time or do you wing it? I usually buy the staple items and reimagine them as much as possible. I can touch on that in another post. Anyway, here it is. Let me know if you guys get around to trying it.
Charred Tomato Salsa
Makes 2 Cups
2 Vine Ripe Tomatoes
5 Jalapeño (You can give or take depending on the level of spice you prefer)
2 Cloves of Garlic
2T Chopped Cilantro
1T Knorr Tomato
1/4 c Water
1. Start by washing all the produce and shaking any excess water off. 2. On medium high heat in a dry sauté pan, add tomatoes, skin side down, jalapeños, onion and garlic. 3. Allow to char in the pan without moving around too often. (It has to char, like black char, looks burnt in that area, don’t worry, it’ll add flavor!) Turn the vegetables as needed to evenly distribute the char. 4. transfer all the charred veg, water, cilantro and Knorr to the blender and blend on medium. 5. In the same pan you charred the veg, on medium heat, add the salsa and cook on a low simmer for 5-8 minutes to finish cooking the vegetables through. 6. Remove from heat and transfer to serving dish. 7. Let cool completely before placing in the refrigerator. Will hold for up to one week.
The second salsa I added to the tacos was the pico de gallo style salsa. It’s simply chopped and mixed together. Here’s what to do:
Charred Corn Salsa
Makes 2 Cups
1 Ear of Corn, Cleaned and Charred
1 Vine Ripe Tomato, Seeded and Fine Diced
1/4c Red Onion, Fine Diced
1 Jalapeño, Seeded and Fine Diced
2T Chopped Cilantro
1/2 Lime Juice
1T Olive Oil
Salt & Pepper to Taste
1. Clean the ear of corn by removing the husk and hair. 2. On medium high heat, place the corn directly on the fire. Keep turning the corn until it is lightly charred on all sides. 3. Lay the charred corn flat on the cutting board and with a knife cut the kernels off corn cob working your way around until all the corn kernels are removed. Place in a bowl. 4. Finely chop all the vegetables and place in a bowl with the corn. 5. Add the lime juice, olive oil, s & p and mix together.
For the tacos I used corn tortillas, I beer battered the rockfish and added sliced avocado, cotija cheese, the two salsas and chipotle crema. They were so yum!! Enjoy!!