Mark Bittman
This week for the Food Matter Project, we had fun, experimenting with salsa. The Five Quick Salsas for Chips, Dips, and Other Stuff can be found on page 46 and was chosen by Alissa from Big Eats Little Kitchen. Thanks to Alissa for a tasty treat.
I planned to use this on chicken, rather than as a dip or appetizer but made in the morning and tasted it and demolished it. I also, rather than make it as pico de gallo, wanted a thick saucy salsa so I used the handy mini food processor to give it body.
I admit, it was so good, I dipped in corn cakes and loved every minute of cheesy goodness. I actually, did not share.
Basic Salsa
- 2 large ripe organic tomatoes, seeds removed and chopped
- 1/2 large white onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon hot chili powder
- 1/4 cup cilantro, chopped
- 31 tablespoon lime juice
- salt and pepper to taste
Combine all ingredients in a bowl. Taste and adjust seasoning.
Place in food processor and blend until smooth.
Serve as dip or with cheese. I added a large blob of mozzarella and zapped it, in the microwave. Delicious.
Mark Bittman gave alternative recipes which make up the 5 quick dips, Peach Salsa, Green Apple-Cucumber, Tomatillo-Black Bean Salsa and Corn Salsa.
