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The combo of roasted and
fresh ingredients works well in the recipe. I discovered that part of
what I like about salsa fresca is... well, the "fresca"... that is,
that it is fresh. That is why only some of the ingredients are roasted.
It was conscious choice NOT to roast any of the white onions. Personally,
I like the bite they have when they are fresh. But you'll notice there's
only half a white onion-- that cuts down on their dominating the salsa.
If you prefer, roasting the white onions will cut down on the bite they
have. Roasting the red onion and part of the leeks (or green onion)
provides a kind of backdrop to the white onion. It is a fine balance.
Also, I decided to include the roasting of half the jalapenos, but I
think the salsa would turn out just as good with all fresh jalapenos.
It's important to use lemons and not limes. Limes have a flavor a little
too distinct and distract from the other ingredients. The pureed garlic
and salt mixed in with the lemon juice makes sure that the flavors are
evenly distributed. The sugar also helps bring out the flavors.
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Difficulty: |
4 |
Scale of 1-10, 10 being the most difficult |
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About 7 plum tomatoes (depending
on size)
3-5 cloves of garlic
1/2 medium white onion
1/2 medium red onion
3 leeks
1/2 cup of cilantro
4-6 fresh jalapeno peppers
14 oz. (1 can) of whole kernel corn in water
3 medium lemons
2 1/2 tables spoons kosher salt
1 table spoon sugar
1 1/2 table spoons of powdered coriander
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Preheat skillet on a medium
flame.
Dice all tomatoes and place in a bowl. Let the sit to one side
as you prepare the rest of the ingredients. This will give them
a chance to drain excess liquids.
Lightly roast the following:
Half the amount of garlic (2-3 cloves). Cut cloves in
half if they are large. Roast until lightly brown in parts.
Set aside.
1 leek. This won’t take long. Set aside after the leek is light
brown in parts.
Red onion. Set the exposed part of the cut onion face down on
the skillet. Wait a minute then turn to other sides. Part of
the core of the onion may fall out. That’s okay. You may roast
this separately. Set aside once the onion has been browned on
several sides.
2-3 jalapeno peppers. Cut peppers in half before roasting. Be
sure to set the exposed, cut side face down at some point. Set
aside after the pepper has browned.
Coriander. Sprinkle coriander on the surface of the skillet.
Make sure the heat isn’t too high for this one. The coriander
shouldn’t take more the 30 seconds or maybe less to roast. Don’t
over do the roasting. Brunt coriander wont taste very good.
Set the roasted coriander in a small bowl to one side.
Put together other ingredients:
Finely chop all onions and leeks (roasted and non-roasted) and
place in a large bowl. (This will be your final bowl in which
the rest of the ingredients are placed. The tomatoes are still
sitting to one side.)
Puree the garlic. Use this technique: chop all garlic as finely
as possible. Then place a pinch of kosher salt on top. Use the
edge of your knife to mash the garlic and salt together. Once
pureed, set in a small bowl separate from all the other ingredients.
Finely chop cilantro and jalapeno peppers and place in bowl
with onions. Open the can of corn a drain thoroughly. Add 1/2
to 3/4 of the can into the bowl where the onions, cilantro and
jalapeno peppers are.
Drain tomatoes thoroughly to remove excess liquid. Add into
bowl with the rest of the ingredients.
Squeeze lemon juice into a separate bowl. Watch for seeds and
be sure to remove them. Add the salt, sugar, powdered coriander
and pureed garlic to the lemon juice. Whisk lightly. Make sure
the ingredients are mixed well. Pour the lemon mix into the
bowl with the rest of the ingredients. Toss well.
You may serve immediately but for best results let the salsa
sit for about an hour before serving.
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