Photo: Oxmoor House 
Hands-on Time
8 Mins
Total Time
23 Mins
Yield
Serves 4 (serving size: 1/4 cup)

Why salsa first? You'll use many of the knife cuts just taught: Chiffonade. Onion Dice. Citrus Seviche-Style Fillet. To get this recipe right, have a sharp serrated knife and chef's knife ready for action. You'll learn to move deftly among your knives the more you practice. Just don't get too finessed with this one. Rustic is beautiful.

 

How to Make It

Step 1

Ready a stainless steel bowl.

Step 2

Wash the tomatoes and the chiles. Let dry on a clean kitchen towel.

Step 3

Wash the cilantro in a large bowl containing at least 1 quart of very cold water. Handle it somewhere between vigorously and gingerly in the water, separating and agitating all the while. Drain in a colander. Repeat the process. Spin in a salad spinner for optimal effect (after both washings).

Step 4

Cut the lime for juicing. Set aside.

Step 5

Using a small serrated knife, cut the tomatoes into 1/4-inch slabs. Then cross-cut them into a proper dice with your chef's knife.

Step 6

Cut the tops off the chiles, split them lengthwise, and then quarter them lengthwise. You're quartering them so you have relatively flat surfaces to work with. Now, julienne and finely dice them. Nice work!

Step 7

Dice the onions. Brag about your increasing knife skills confidence. Now, look at your fingers. Still there!

Step 8

Chiffonade the cilantro.

Step 9

Combine all of your knife work in the stainless steel bowl.

Step 10

Squeeze the lime over the mixture. You want about 1 tablespoon of juice.

Step 11

Put the salt in your hand and sprinkle over the salsa with a sense of fanfare and exuberance. It doesn't matter if no one is watching. You know what you did!

Step 12

Let the mixture sit at room temperature for anywhere from 15 minutes (good) to 1 hour (glorious) before serving.

Step 13

Note: This salsa is best served the day you make it. Beyond that, it'll taste a little less vibrant and the texture won't be the same.

Cooking Light Mad Delicious

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