Salsa!
Who doesn’t love a pile of spicy, smoky, diced tomatoes with cilantro, lime, jalapeno, and onion, all mixed together and placed on top a corn chip, burrito, or taco? In Colorado, you go to a Mexican restaurant and immediately they serve you a ramekin of garlicky tomato puree, rarely the bowl of fresh pico de gallo you get in New York (which people mistakenly call salsa).
But as New York Times writer Julia Moskin dives into the new Mexico chic cuisine that has popped up all over the city, she finds that a lot of places are getting this simple sounding, but not so simple dish, right. Surprisingly, as a Mexican food snob, I totally agree with this article. There are some great places to get some unique and tasty salsas. Her list includes: Cascabel Taqueria, La Superior, Hecho en Dumbo, and more. I would definitely add Cabrito, one of my personal favorite taco spots here, to the list.
Who has your favorite salsa? And, what is the best way to make it?
Here is my quick and easy recipe:
Take one large can of whole peeled tomatoes (28 ounces) and put in food processor with:
2 garlic cloves
1 small onion (chopped before going in food processor)
1/4-cup fresh cilantro
Juice of 1 lime
1 jalapeño pepper
2 tsp Tabasco brand chipotle sauce
Dash of cayenne pepper
Dash of salt
March 19th, 2010 at 12:50 pm
Your recipe sounds simple yet yummy, similar to how I make salsa. The picture doesn’t do justice though, it looks a little too Asian to be real Mexican salsa, of course I’m getting a little spoiled down here in salsa-ville.
April 17th, 2010 at 2:26 pm
Ha! The photo is of a salsa flight at the restaurant Piquant in Brooklyn. Though, their salsa isn’t that good, I just needed a photo!