As fall begins, the best produce from the hot, summer months is still flourishing. Eggplants, tomatoes, cucumbers, zucchinis, corn and my favorite, bell peppers. With National pepper month approaching, I thought it would be fitting to share a simple and delicious salsa recipe from Hugo Ortega’s Street Food of Mexico and put those ripening peppers to good use. In his book and restaurant Hugo pays tribute to his country’s best artisanal cooking traditions from empanadas, tacos and quesadillas to more traditional meals like esquites and refritos. Hugo’s recipes come from the heart, and his Salsa Mexicana is no exception.
You will need:
½ small white onion
2 garlic cloves, peeled
2 whole serrano peppers, roasted, peeled and stemmed
½ small bunch cilantro, divided
6 medium tomatoes, roasted and peeled
1 ½ tsp kosher salt
Place onion and garlic in food processor and pulse until finely chopped. Add peppers and half the amount of cilantro and pulse four times. Add tomatoes and salt, pulse four times. Transfer to bowl. Coarsely chop remaining cilantro and fold into the salsa. Serve and enjoy!
Hugo’s Salsa Mexicana pairs well with totopos, tacos and quesadillas. You can even serve it on top of your favorite tortilla chip. For more salsa recipes and Mexican cuisine check out Hugo Ortega’s Street Food of Mexico. You won’t be disappointed. Buen Provecho!
Bright Sky Press.
Where Texas Meets Books. Salsa.