I've been exercising in the kitchen again. That's right. Cooking is exercise. Chopping, turning, stirring, tasting, tossing pans, all that work adds up to some calorie burning my friends. Sadly, eating doesn't burn calories.
Preparing for cooking classes, I've been buying ingredients and dusting off some of the recipes I've collected over the years. After making this earthy caldo, and making a batch of corn tortillas, and with time to spare, I tried my hand at a simple salsa.
My advice to any novice to the Mexican mesa: think simple.
Two jalapenos, stem end removed. Make a slit down the side and remove the seeds. (I did this because these happened to be extra picante). Chop them roughly and put in a blender along with a small clove of garlic, some chopped cilantro I had leftover, some salt and just a bit of water to release the blades. Blend until smooth.
The grassy-ness is so spectacular slathered on a piece of white cheese wrapped around a hot corn tortilla. Salt to taste.
It's not the most brilliant photograph, but you get the picture.
You see, you don't need multiple ingredients to create a salsa. There's another one here.
Jalapenos and serrano chilies are both readily available. Try your hand at making one today. Both salsas are excellent on grilled meats, firm white fish, eggs, cheese or added to a warm corn tortilla for a bit of zip. Simple.
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