Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Jalisco Salsa

Recipe from: MadCity Dale
Servings: 25 to 30

This salsa is the result of working with a Mexican cook from Jalisco, Mexico. Several tricks taught to this old dude watching him do lunches at an Italian Restaurant. This final tastes of this salsa are combing the Mexican culture foods to the Italian traditional ingredients. Most ingredients are available canned (drain well) or buy fresh when available. Then again maybe this just tastes damn good!

2 fine diced white onions
2 diced bell peppers
2 chopped roma tomatoes
2 diced poblano peppers
2 diced jalapeños
4 fine diced serrano chilies
2 diced napolitos, tender cactus pieces
5 smashed garlic cloves
7 ounces drained cuitlacoche (corn mushrooms)
3 tablespoons diced cilantro
2 fresh limes
1 fresh lemon
1 15 ounce can pinto beans

Clean all fresh ingredients and drain very well all canned ingredients to eliminate vinegar taste. Dice, chop, or slice everything to your own tastes. Some salsas are very uniform and liquid. Others are very coarse or chunks with little extra liquids. Prepare for yourself. Put all into a glass bowl. Squeeze the limes and lemons into the mixture to marinate the salsa. Cover and refrigerate overnight. Before serving, drain part of excess liquid, add the beans and let sit a few minutes. Serve with chips of choice.


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