Re: Muchas gracias otra vez.

Ah yes, salsa...

6 very ripe Italian plum tomatoes
1 medium white onion, chopped fine
1/2 cup chopped cilantro
2 cloves of garlic, finely chopped
juice of 2 limes
2 jalapeño peppers finely chopped
salt to taste


Cucumber salsa

3 5" cucumbers, peeled, seeded and chopped fine
1 med. white onion, chopped fine
2 serrano or jalapeño chiles, chopped fine
1/4 cup cilantro, chopped
3T fresh lime juice
salt to taste

A very common condiment served in every taco stand in Mexico, and one of my faves. Eat on tacos, gorditas etc.

1 large red onion
1/2 c. good vinegar
1/2 t. salt
1 jalapeño chile

clice the onion into 1/4" slices (rings). Wash 2-3 times in cold water to reduce strength. Dry well. Place in a non reactive bowl with vinegar and salt. Toast the chile over a gas burner, under a broiler or on a bbq til black all over. Put in a plastic bag to sweat til cool enough to handle, then scrape black skin off with small knife (wear bags on your hands or they will burn!). Place the chile in the bowl with the onions to add flavor and heat! Let stand at room temp or refrigerate for at least an hour before serving. Gets better.

Do the same thing with cucumber and radishes. Tweet