Originally Posted by Ayrton
Hi Clive ... looks like you're the guy to see for salsa, too?!
How about your best shot at a really nice, hot "mexican" salsa if you please? And, please, do tell me how I should best can it ...
One of my favourites is to take ( and there are NO exact measures here - it called "ojoporciento"
over here; the amount that looks and tastes good to you!) a few ( 3-4 ) fresh, bright red tomatoes; 1/2 a small red onion, chopped; a guajillo or New Mexican chile, toasted over an open flame, seeds removed then crumbled; 2 fresh green serrano chiles, finely chopped; lime or lemon juice; a pinch or to of cumin powder; a good tbsp of freshly chopped cilantro, sea salt, a large bottle of tequila.
Chop the tomatoes into a small dice and dump in a large bowl with the chopped onion, the crumbled chile, the serranos, the lime juice ( to taste) the cumin, the cilantro and a tsp of sea salt. mix together roughly then taste. Ok - a bit more of this, a bit more of that? Adjust to your liking .
Leave the salsa for about an hour - this will help the flavours to develop.
Meanwhile, open the tequila...