It’s Not Too Late: Salsa Mexicana

IMG_2813 Happy Cinco de Mayo! I wanted to get this very easy salsa recipe posted earlier, instead of when I have guests waiting to eat it, but nonetheless here is my rendition of the salsa that was made for me table side at every restaurant ate at in Oaxaca:

Char until black and blister under the broiler: 3 medium Tomatoes, 2 Serrano Peppers and 1/2 Sweet White Onion.

Remove from the oven when everything is blistered – check as the peppers usually cook first and the tomatoes need to be rotated.

When cool smash in your molcajete first the pepper – start off with a half a pepper seeds included add more heat at the end if you want.  Then the tomatoes, skins and seeds and all.  Chop finely a few tablespoons of the onions and as much fresh Cilantro as you like. Taste and season with sea salt!  Serve with chips.  It’s also great on simple roast fish.

Happy  Mexican Independence.  There is a Mescal Margarita waiting for me.IMG_2818

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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2 Responses to It’s Not Too Late: Salsa Mexicana

  1. Leslie-Anne says:

    We had tacos and guacamole for dinner. Your salsa looks yummy.

  2. CBnAVL says:

    Getting good use from that molcajete, I see. Love that salsa. Reminiscing on Oaxaco now too. Cafe Maria Bonita also had that salsa on each table next to a pot of herbed butter, all to be spread and dribbled on lovely flat rolls.

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