It was a beautiful day on Saturday; the sun was shining and the weather was crisp but not freezing. I even opened the windows for a short time to let in some fresh air. If I didn’t know better I would swear that it feels like spring weather is coming soon! (Hard to tell with weather here… a few days ago it snowed, and then promptly melted the next day.)
To go along with the nice weather I made some fresh salsa inspired by a recipe that I was told came straight from a cook in Mexico. I have a doubt about the authenticity of that recipe though, as it includes celery and I’ve never seen a salsa recipe that includes celery. The vegetable does give the salsa a nice crunch. The other thing about this recipe that struck me was the large amount of green in it, as opposed to other salsas which are more about the tomato than the other flavours. It gives the salsa a really fresh taste. For my version of this salsa, I ended up adjusting the quantities of some ingredients and adding seasoning.
Salsa fresca with a twist
4 medium tomatoes, diced
1 bundle of cilantro, washed and chopped
1/2 red onion, chopped
2 celery stalks including leaves, chopped
2 tablespoons of lime juice (approximately juice of one lime)
2 jalapeños, chopped (this will give the salsa a mild heat – leave it out if you don’t want any heat or increase if you want a hot salsa)
salt and black pepper to taste
The more finely you chop your ingredients, the easier it will be to pick up the salsa with your tortilla chips.
Mix all of the ingredients together and let sit for at least a few minutes so that everything marinates in the juice. This salsa tastes even better the next day, and the celery stays crisp enough to add some crunch to the mixture.