I told you I was in an international mode these days, no? Well, around the 5 de Mayo days, with all the TV ads about Mexican treats, I wanted some of my own.
I found a recipe for Home-Made Mexican Salsa. Please forgive me, but I did not save the address of where I got it from. It seemed simple enough and I had all the ingredients at hand. Let’s make some salsa. I should say that I omitted the canned green chiles and the cilantro… they just do not agree with me.
1 cup chopped tomatoes – I used Viter brand that comes in a jar, but you can use 2 fresh tomatoes too, finely chopped ½ onion, finely chopped ½ green bell pepper, finely chopped 3 garlic cloves, grated The juice of 1 ½ limes 1 tsp of kosher salt, or more to taste 1 tsp garlic salt Freshly cracked black pepper
- In a medium sized bowl with a lid, mix together the chopped tomatoes, onions, bell pepper and garlic cloves. Add the lime juice, salt, garlic salt and pepper.
- Mix well and refrigerate overnight.
- Serve with corn chips or tortillas.
I’ll be honest. It’s good, but I still need to tweak this recipe to make it taste more like a salsa and less like a gazpacho. And I am not fond of gazpachos because to me, they taste like a sofrito.
So you might be asking yourselves, why in the world did Madelyn is giving us this recipe if she doesn’t really like it?????? Because it served as a great starter for these Stewed Sweet Peas. I served the sweet peas over rice mixed with some toasted almonds and as the filling for a Potato and Sweet Pea Pastelon.
This was a tasty exercise in recycling… try it, and let me know if you have any other “recycling” stories in your cooking repertoire.