Sunday, December 14, 2014

Salsa de Mesa (Table Salsa)

Made some Salsa today to use on Brisket Tacos. I usually make more like a Pico de Gallo which is more chunky. I found this recipe on The Hispanic Kitchen website while looking for a recipe that would have a longer "shelf life" than I had been getting with the Pico. As you can see it made about 2 cups and has quite a bite due to the Jalapenos! You may want to start with 1 pepper and go from there! As for "shelf-life" will keep you posted! Pretty easy to make...give it a try! Enjoy!

6 Roma tomatoes
1/4 white onion
 2 to 3 serrano or jalapeƱo peppers
1 to 2 cloves of garlic, sliced
Juice of ½ lime or 1 key lime
Pinch of crushed Mexican oregano
¼ cup chopped cilantro (optional)

Combine the tomatoes, onion and chili peppers in a microwave-safe dish. Cover with a paper towel and cook in the microwave for 7 to 8 minutes. You could most certainly cook it on the stove top as well by covering tomato, onion and peppers with water and simmering for 20 minutes. Drain all the water before blending. Remove from microwave and let cool slightly. Transfer to a blender, adding lime juice, garlic, oregano, cilantro (if using) and salt, to taste. Start by pulsing, then quickly blend for a few seconds. Taste for salt. Serve warm or at room temperature. Cool completely before storing in an airtight container.

Check out the Hispanic Kitchen for more great recipes!    The Hispanic Kitchen 

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