On Wednesday night I was lucky enough to spend an evening eating Baja Fish Tacos. My kitchen was converted into a Mexican taco stand for the night and an afternoon was spent making homemade salsas of every strength and flavour.
One of the most popular was this red salsa that I picked up while cycling in North West Mexico.
On first impression many of the regional dishes of Mexico can appear a little simple but being creative with the array of salsa that any self respecting Mexican eatery has on display and your taste buds are soon going on an sensual adventure.
However like al the best recipes many of these colorful condiments are a closely guarded secret passed from generation to generation. Luckily enough to spend an afternoon cooking in a kitchen in Mazamittla I was able to get my hands on this recipe for a simple tangy red salsa.
- 5 x ripe vine tomatoes
- 8 x dried chile de arbol (tree chile)
- 2 cloves of garlic
- Fresh coriander
- One sweet onion
1. On a hot griddle place all the ingredients.
2. Heat the chilies for 3-4 mins until they begin to brown and smoke and then remove. (Keep a window open the chile smoke is mighty pungent)
3. Cook the tomatoes for 5 minutes until the skins begin to blister the skins blacken and they become soft in the middle.
4. Add the cooked tomatoes, chilies and garlic to a liquidizer and blitz until smooth.
5. Now add some finely chopped coriander and sweet onion.