Fall means leaves, sweaters and tailgating. Salsa’s a big part of this, and often a big disappointment. The problem’s that folks want flamboyant colors, resulting in a mix of every brightly hued veggie and spice on hand. Yes, salsa can have many themes. Just not all at once, please.
So the rule’s to keep it simple and elegant. Here’s my take on a classic. Notice that I recommend using either garlic or shallot, but not both? In combination with lime juice either one is good, but all three together can be too much.
Southwestern Salsa (serves 4)
– 1 10 oz can crushed or diced tomatoes (or 4 fresh tomatoes , seeded and diced)
– Juice of 1 lime
– 1 clove garlic or small shallot, minced
– 1 thin Asian red pepper, sliced diagonally
– 1 Sprig cilantro, minced
– Salt and cumin to taste
If using canned tomato, drain out most of the liquid. Toss all ingredients in a bowl and store in the fridge for up to a day. Cumin, cilantro and lime will give the Southwestern taste, the rest is for kicks and character. Any leftover can be used as a poultry marinade.
A final shot regarding those complicated and colorful presentations — you’re guests want spice and savory :-), not indigestion :-(.