Saturday, April 21, 2007

Salsa Mexicana
Mexican Sauce

If the sweet field-ripened tomato is used to make this classic condiment, which is served in every Mexican restaurant, it is the perfect complement to antojitos. Notice that the ingredients for this salsa should be finely chopped and not put in a blender.

3 ripe tomatoes, chopped

½ cup (4 oz/125 g) chopped onion

4 - 6 chiles serranos, chopped ( we use 1 to 2 seranno chilies, de-seeded… it is always easier to add more chilies to taste)

½ cup (3/4 oz/20 g) chopped cilantro

2 teaspoons salt

2 teaspoons lime juice

Combine the tomatoes, onion, chilies, cilantro, salt and lime juice in a sauce dish. Stir well and correct the seasonings. The salsa is bet if prepared 1 hour in advance so the flavors will blend.

Makes about 1 ½ cups

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