I’m not sure what we’ll serve for Sunday dinner tomorrow. It
will be Cinco de Mayo and I’m in the mood for Mexican food. I was considering
Ropa Vieja because I can make it in the slow cooker while we’re all at church.
That’s really more Cuban than Mexican, isn’t it? Enchiladas would be more
authentic, but they’re more work than I like to put into a meal on my day of
rest. Here’s an easy recipe I can make ahead, no matter what else I decide to
serve.
Salsa Fresca
4 cups chopped tomatoes
4 jalapenos, seeded and chopped
2 chopped onions
1 bell pepper, seeded and chopped
1 teaspoon coarse salt
1 teaspoon crushed garlic
2 tablespoons minced coriander
2 tablespoons red wine vinegar
Combine all ingredients in a large bowl and mix. May be stored
several days, covered in the fridge.
I would make sure you either use canned jalapenos, or at least seed them if you're using fresh. With 4 whole fresh jalapenos along with their seeds you'll be breathing fire - and maybe sweeping ash out of more than your chimney :)
ReplyDeleteI made this recipe a day before I used it. I did seed the chilies. Even so, when I tasted it before chilling it overnight, I was afraid no one would be able to eat it. The next day I warned everyone, but they polished it off in no time. Either I'd got a mouthful of jalapeno the day before, or it had mellowed a lot while it rested.
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