![]() ![]() We’re not at peak tomato season yet, but this was one tasty dish. Tomato is the star here, but the balance of other ingredients lends dimension, with the tequila furnishing a welcome little zing. This is a flavorful and fruity salsa that teases your tongue just enough. ![]() The result? It’s making me rethink tequila. I’m not a fan of tequila, silver or otherwise, but even though I don’t drink it I had some on hand, so I added it. In addition to the standard ingredients-tomato, onion, peppers, cilantro, lime-this recipe calls for tequila blanco (aka silver). I had never made salsa before, and decided on Salsa Mexicana, a chunky pico de gallo recipe from Jose Garces’s splendid cookbook “The Latin Road Home,” published by Lake Isle Press. Also, I had some cilantro lying around that I didn’t want to go bad. There’s something about taking fresh ingredients and combining them into something appealing and delicious that feeds not just my body but my soul. Plus when you make it yourself you know exactly what you are eating, there are no hidden ingredients or preservatives. Homemade, when it’s well made, has the edge. Second, as good as store-bought can be, you can’t beat pure, fresh ingredients. First, are tomatoes are in season? If you have ripe fresh local tomatoes, then the resulting deliciousness of however you prepare them will significantly top store-bought any day. Should you make your own salsa? After all, it’s not hard to get a good commercial version-for about what it would cost to make your own-that would take no effort. ![]()
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