Like the most of Western Canada, last week I was freezing my ass off in this bitter cold streak that has come through to remind us, amongst other things, why we don’t live up north or back east; in Victoria it’s hit minus 6, but with the wind chill it’s more like minus 18 or so, and let me tell you, that’s damn cold, and way too much for us West Coast pussies to endure for very long!
Finding myself with neither the time or resources to jet off to Puerto Vallarta for a week of sun, I decided on the next best thing: A couch, a couple of beers, some assorted movies, and a heaping plate of nachos – topped off with my fabulous home made salsa, of course! This salsa’s really good – I make it from a recipe I got while vacationing in P.V. the first time I went down, and have used it ever since. It only takes 5 minutes or so to prepare, and while it’s not a perfect substitute for the warm Mexican waters and poolside cocktail hours I’m craving, it’s a close second. Here’s how to put it together in like, 5 easy steps:
First gather your ingredients; all fresh of course. Quantities of each depends on your tolerance for individual flavours and heat, but here’s what I used:
- 5 or 6 tomatoes – I prefer the vine ripened ones mostly because it makes me sound more sophisticated when I discuss the recipe with my friends (As in “I only use vine ripened tomatoes”) but really, any tomatoes will do as long as they are firm and red
- Jalapeño peppers – again, 1 or 2, but make sure they are firm
- Spanish (or red) onion
- Fresh cracked pepper and sea salt
- Extra Virgin Olive Oil
- 1 Lime
Next dice the tomatoes and onions in small cubes, about the size of your baby fingernail; then dice the jalapeño pepper much smaller – and don’t lose the seeds as they pack a lotta heat to them! Use 1 pepper first then test for heat before deciding whether or not to add more
Next chop your cilantro in fairly small bits; you don’t want it to hide the veggies, but “fleck” them. Small pieces also spreads the fresh flavour around the salsa much better
Mix everything in a bowl, and stir. Add about a teaspoon of EVOO (Extra Virgin Olive Oil) – not very Spanish I know, but it really helps the flavour; then squeeze the juice of a lime in, (not the seeds, dammit, just the juice) then finally add a pinch of salt and pepper before stirring one last time. Let sit in the fridge for 10 – 20 minutes and then you have Mucho Salsa to feast on.
Serve as a dip with corn tortilla chips, or go whole hog like I did and make full blown nachos, complete with melted cheese, sour cream and even more sliced jalapeños, just to spice it up even further! Pile your beautiful salsa on top of your nachos for added effect! Yippee!
And what do the critics think of my fabulous “Five Minute Salsa”? You be the judge!
‘Nuff said…! Now go forth and make salsa, and if you live on the West Coast, try and stay warm – this cold can’t last forever! Cheers!
Do you have any variations of your own to whip up a wicked “crowd-pleasing” salsa that will blow our minds? I’d love to hear about it in the comments below~!