The Salsa That Made Me A Chef
By
Thomas Bohne
@aresm16
1
This is an extremely clean and fresh tasting salsa. I have a few tricks that really set my salsa apart from the rest. Cutting the fruit away from the lime and adding to the mixture will give you a real burst of citrus flavor you dont normally get in salsa. Using stewed tomatoes will also add alot of depth to this dish.
Allowing the salsa to refrigerate overnight is crucial for flavor development. It will also thicken the salsa.
Also remember that all the heat comes from the seeds and ribs of the pepper, if you would like the flavor and not the heat, remove these before adding the pepper.
Making this salsa for a BBQ is what landed me my first catering job (even though there is no cooking required in this salsa).
Allowing the salsa to refrigerate overnight is crucial for flavor development. It will also thicken the salsa.
Also remember that all the heat comes from the seeds and ribs of the pepper, if you would like the flavor and not the heat, remove these before adding the pepper.
Making this salsa for a BBQ is what landed me my first catering job (even though there is no cooking required in this salsa).
Ingredients
-
28 ozstewed tomatoes
-
1 mediumlime
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2 mediumserrano chiles (diced)
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3 Tbspcilantro (rough chopped)
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1/2 largewhite onion
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1 tspgarlic (minced)
-
1 tspsalt
How to Make The Salsa That Made Me A Chef
- In a large bowl combine all ingredients. Only add half of the liquid from the tomatoes. After you squeeze the lime in, cut the fruit away and also add to bowl. Stir.
- In a food processer, pulse ingredients until they are all incorporated, keep it chunky enough to stay on a chip.
- Refrigerate overnight to allow flavors to come together and develop. Serve.
About The Salsa That Made Me A Chef
Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian, Diabetic, Gluten-Free, Vegan, Low Fat, Dairy Free, Kosher, Wheat Free, Soy Free, Low Carb
