With Cinco de Mayo just around the corner, what better time to explore the wide world of Mexican cuisine? We’re starting things off simple with homemade chips and salsa, but check back all this week for more classic, and a few adventurous, recipes.
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Here’s a classic, simple recipe for salsa from Rick Bayless, one of the United States’ most beloved chefs of Mexican cuisine. It’s perfect! It’s not too saucy, but it’s not too dry. It’s not too bland but it’s not too intense.
- 1/2 Medium white onion, chopped into 1/4 inch pieces
- 1 Small jalapeño or 1-2 hot green chiles, stemmed, seeded, finely chopped (adjust amount for taste)
- 4-5 Plum tomatoes, chopped into 1/4 inch pieces
- 2-3 Tablespoons loosely packed cilantro, thick stems removed and chopped
- 2 Tablespoons freshly squeezed lime juice
- Table Salt
1. Place the chopped onion in strainer. Rinse under cold water, and squeeze out excess water. Move onions to a medium sized bowl. Stir in remaining ingredients, being conservative with the chiles at first if you’d like a more mild salsa. Combine ingredients well. Adjust for seasoning. Sprinkle a pinch of salt over the top. If you’re not eating right away, cover and keep in the fridge.
Recipe Credit: Rick Bayless.
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