Thursday, December 27, 2012
The main ingredient in this salsa is cabbage. I like to cut mine with a chef's knife, but if you want to dirty your whole food processor, you can use the slicing blade. I was not in the mood to spend more time cleaning up than I spent making the salsa to begin with. You could also add shredded carrot as well, but I didn't have any. This was all about cleaning out my crisper drawer! I also had 6 small hot house tomatoes I got from the farm down the road from us. Even hot house tomatoes pale in comparison to early fall tomatoes, but I like them better than tinned tomatoes (although you could drain diced tomatoes and use those if you wanted). Besides, tomatoes aren't the star here like they are in summer salsas. I minced one shallot and one clove of garlic and added that to the bowl. I seeded and chopped one large fresh jalapeno (from the same farm I got the tomatoes) and chopped a huge handful of fresh cilantro. I salted it well and added fresh squeezed meyer lemon juice and the juice of one lime. I sprinkled some red wine vinegar around and finished it with some really good quality Portuguese olive oil. To me, the real kicker was the tortilla chips I get from the farm. They get them from a local tortilla maker and they are very lightly salted. To get them really good, you need to toast them in a 400 degree oven for 7 minutes or so. Then they are achingly crisp and full of amazing corn flavor. If you don't live next to a tortilla maker, make the chips yourself using corn tortillas from the store. You will be so happy you did. It takes more effort but the pay off is huge.