Wednesday, November 17, 2010

Salsa Cruda

This is the kind of recipe I post when I have committed to posting every day all month, and I am suddenly switched from a 40 hour week to a 50 hour week. I was going to try to provide a secular contrast to the holy beans, but I can barely keep my eyes open.

Serves 4.

Dice 1/2 onion- I am absolutely mystified why so many recipes specify onion color. Dice the onion finely, because large chunks of onion are not palatable to most people- I learned this through trial and error, no reason you should have to.

Coarsely chop three tomatoes. I'm ambivalent about using tomatoes this time of year. If I had slightly more energy, I'd use something seasonal. Persimmon and pomegranate salsa- Cuervito might forgive me eventually.

Chop a handful of cilantro. If you don't like cilantro, you could use Mexican oregano, or espazote, or rent a kitten and get in some solid positive associations with cilantro so that you can eat it like an adult. Please use significantly less of the dried herbs than a handful- something in the 1/2 tsp. range.

Stir the chopped ingredients together. Add the juice of one lime. Sprinkle on some salt, maybe a little olive oil, maybe a chopped jalapeƱo, maybe some grated garlic. If you wanted to throw in an avocado or some corn, I would understand. In fact, I'll be milking the "chop some sweet vegetable product, add onion and lime and some herbs, call it salsa" recipe cow extensively in the future- but probably not during the persimmon season.

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