This is something I've been making ever since I can remember. I was recently asked to add it here. The measuring is up to you based on what you like and how much you're making. Here goes:
Tomatoes- I like romas for the shape, easy to chop All other tomatoes work fine as well or mix them for color Onion- I like sweet onion, but you do you Garlic- big fan so I use several cloves, depending on size maybe 3 or 4 Mango- when buying a mango you want one with some give when you gently squeeze it but not too much as it will have started to rot. If you can't get mango or are not a fan, any fruit will do. I sometimes use peach. Jalapeno pepper- I test the heat by slicing off the stem and licking it. Crazy I know but Jalapenos don't tend to be BIG spicy. You can use as much or as little as you like or a different pepper. I also keep the membranes and seeds as I like a good kick Sweet peppers- you choose the color. I'm not a big fan of green so I tend toward yellow or orange for pretty Tomato sauce- I use canned sodium free. You don't need much so if you don't have it or don't want to open a new can, a tablespoon or 2 of spaghetti sauce works. Red wine vinegar Cilantro Chop everything but the cilantro into tiny bits. You can run this through the food processor but it's not as good or as pretty. This is a fun family/friends activity. Turn the music up and give everyone a board and a knife! Once it's all chopped, mix in a bowl with 1 or 2 tablespoon of tomato sauce and 1 or 2 tablespoon of red wine vinegar. If you've got time let it rest for about 30 minutes so all the flavors can get to know each other. At that point test the spiciness and decide if you need to add hot sauce. When you're ready to serve, chop the cilantro and mix. If you're making this to save, I'd leave the cilantro off until you're using it. It'll wilt and turn mushy. Fun fact- to store cilantro and really any herbs or greens or spinach etc, unroll a length of paper towel. Clip the rubber band or whatever is holding the herbs together and lay them out in a single layer. Then roll up the paper towel and store in a baggie. This keeps the greens from sweating on themselves and turning all gooey and brown.
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AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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