Thursday, February 14, 2008

Salsa Mexicana II (Salsa With Grilled Chilies)

Here is another (perhaps the grown-up) version of the salsa Mexicana. It is very much like the "salaad" that Amma used to make to eat with rice pulav with the exception of the broiled chilies. It is absolutely delicious and once you try it, I am sure you will find it indispensable and find many uses for it: with quesadillas, grilled cheese or other sandwiches, beans and rice, chips, etc, etc. And it has only FIVE ingredients:)! Oops forgot the garlic; so now there are six.

NOTE: If you like the taste of broiled/roasted chilies but not so much the heat, Pasilla/Poblano chilies or Anaheim/California chilies may be used instead of the hot ones. Lime/lemon juice maybe added to the salsa as desired.


2 hot green Chilies (Jalapeño or Serrano) or to taste
4 Large ripe Tomatoes (or use 1 standard sized can)
1 small Onion
1 clove garlic
1 small bunch Fresh Cilantro
Salt to taste


Grill or oven/flame broil chilies until slightly charred on all sides. Put them in a brown bag while still hot and close the bag tightly and let chilies sweat and cool.

Use rubber gloves for the next step. When cool enough to handle, remove the skins from the chilies carefully. Discard the stem, seeds and membranes and chop fine. Place in a bowl.

Wash well and dry the tomatoes and cilantro. Peel the onion and rinse. Chop all finely and mix with the chilies and salt to taste. Peel the garlic, mince finely, and add to the salsa. Let sit for 15 minutes for the flavors to meld and develop. Serve cold or at room temperature.

Alternately, instead of chopping all the veggies, they can be pureed in a blender or food processor to desired consistency. Include the seeds and membranes of the chilies if you would like a spicier salsa and/or use more chilies.

Serve with tortillas or chips or as a sauce with Mexican meals or baked potatoes. Store any leftover salsa promptly in the fridge for a 3-5 days.


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