Salsa at the Table

IMG_1638At both the Casa Oaxaca restaurants  salsa was made at the table, with all the ingredients carefully explained. I was always and asked how “Caliente” I would like it.  I always said mucho Caliente, but it was never made crazy hot like it would have been in Thailand say for example.  It was always delicious, the waiter said they use Serrano chilies and water to thin it.  No lime juice which I often will add and the tomatoes and chilies are roasted. The molcajete they make the salsa in, are simple and I think very beautiful, so of course I  promptly went out and bought one, no kitchen is complete without a molcajete! 😉 The ingredients are: Finely chopped sweet white onion, cilantro, roasted Serrano chilies, roast tomatoes, water.  I don’t think any salt was used, the peppers and tomatoes were added last….it took little more than a minute.

I have a feeling we will be eating a lot of home-made salsa when I get home.IMG_1639

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About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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One Response to Salsa at the Table

  1. dennis says:

    Mark,
    Please keep posting all the non-food posts along with the food. I like them both—together!
    Dennis

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