Recipe: Salsa Mexicana




Rick Bayless

Chef extraordinaire Rick Bayless states,“Salsa Mexicana is extremely versatile; in addition to  making a great dip, try it with eggs for a killer breakfast taco, or fold it into guacamole. Trouble is, tomatoes are one of the key ingredients, and they aren’t always available to us in the Midwest in the winter. (Unless you count those mealy pink ones—I’ll pass.) Here, I’m using the indoor-grown variety from Mighty Vine tomatoes (MightyVine.com), which are what we use in the winter months at my restaurants.”

 

Serves: About 12

½ med white onion, chopped into ¼-inch pieces

Fresh hot green chiles to taste
   (1 or 2  serranos or 1 small jalapeno),
   stemmed, seeded (optional) and
   finely chopped

12 oz red-ripe tomatoes (2 med. or
   small round or 4 to 5 plum), 
   chopped into ¼-inch pieces

2-3 Tbsp (loosely packed) chopped
   fresh cilantro (thick bottom stems
   cut off)

2 Tbsp fresh lime juice

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl.

Add the green chiles, tomatoes, cilantro and lime. Stir well, taste and season with salt, usually about ½ teaspoon.

Cover and refrigerate until ready to serve.

See Rick Bayless at Good Food Festival

Rick Bayless and his Frontera Farmer Foundation (RickBayless.com/foundation) has awarded nearly $2 million in grants to Midwestern farmers since 2003. As of February, they are engaged in a new philanthropic partnership with FamilyFarmed (FamilyFarmed.org), a nonprofit supporting farmers and the producer of the Good Food Festival & Conference, which will be held from March 16 to 18 at the UIC Forum, in Chicago. Bayless’s cooking demonstration takes places on March 18.

Saturday general admission is free with online registration at GoodFoodFestivals.com.

 

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