lazy vegetable salsa.

March 28, 2014

In our home, we eat a lot of tacos. Whenever there are leftover vegetables, beans, and/or rice in the fridge, we like to season and cook them up, add a fried egg, and wrap it all in a tortilla. It's easy and it's delicious. I heartily believe that nearly anything can be turned into a kind of taco and that making your own salsa is a far better option than buying it.

A good taco needs a good sauce. And nothing goes better on any kind of taco, tostadas, or huevos rancheros (possibly my favorite meal) than a good hot sauce and a fresh vegetable salsa. Today, over my leftover roasted sweet potato and onion tacos with rice and fried egg, I added a quick, fresh, spicy salsa that you can make in 2 minutes.



Lazy Vegetable Salsa
Serves 2.

-fresh cilantro leaves, modest handful, removed from stems and chopped
-1/2 of a jalapeño, with seeds, diced
-1 radish (or 1/4 cup of another crunchy raw vegetable), diced
-olive oil
-apple cider vinegar
-good quality sea salt

Add the cilantro, jalapeño, and radish to a bowl and mix lightly with a spoon. Add a drizzle of olive oil, a dash of apple cider vinegar, and a pinch of salt, to taste. Allow the salsa to sit for at least 5 minutes to allow the flavors to come together. Then spoon onto whatever delicious meal you've prepared that day.

This is a variation on my typical recipe, which has a base of cilantro, jalapeño, and red onion. Feel free to experiment by adding or substituting other ingredients, such as onions, lime juice, mango, garlic, avocado, corn, raw carrots, or red pepper flakes (for added spice). This recipe would also be delicious with roasted radish - which has a completely different flavor than raw radish - and any kind of vinegar will do.

Never be afraid to make your own sauces. How wonderful that you can control the heat and saltiness and avoid all of those unidentified natural flavors and preservatives. When making a salsa, I tend to stick to some simple guidelines based on my own preferences: must be spicy, must have a bit of crunch, must be tangy (hence, the vinegar). If tomatoes are in season, I will include them. However, adding out of season tomatoes from Mexico is no way to improve your sauce. As always, try your best to use fresh, local, seasonal ingredients.

Some related recipes that I like:
Chimichurri sauce // David Lebovitz
Toasted Guajillo Chile Salsa // Bon Appetit
Salsa! Three Ways // Kinfolk

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