Salsa Fresca ingredients: 1 avocado, 1 small mango, 6 small Roma tomatoes, 2-3 jalapenos (keep the seeds & membrane for extra heat), 3/4 white onion, 1/4 Cup packed cilantro leaves/stems, 3 limes, salt to taste (around 1-2 tsp, start with 1). Directions: Small dice everything starting with the mango, leave the tomatoes for second last, and do the onions last. Juice your limes, chiffonade the cilantro. Key points to improve this dish are to wash the onions after dicing, this removes the bitter enzyme that will make a Fresca oniony tasting after 24 hours. Also squeeze out the excess juice from your tomatoes, this will give you a less soupy texture. Best the next day.
For the steak I used a chili pepper blend, smoked paprika, and salt. Preheat your broil high, set the rack to the second highest position. Sear in a cast iron pan on medium high heat, about two minutes per side. Then use broil to finish. Usually about a minute per side for medium rare.
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Salsa Fresca ingredients: 1 avocado, 1 small mango, 6 small Roma tomatoes, 2-3 jalapenos (keep the seeds & membrane for extra heat), 3/4 white onion, 1/4 Cup packed cilantro leaves/stems, 3 limes, salt to taste (around 1-2 tsp, start with 1). Directions: Small dice everything starting with the mango, leave the tomatoes for second last, and do the onions last. Juice your limes, chiffonade the cilantro. Key points to improve this dish are to wash the onions after dicing, this removes the bitter enzyme that will make a Fresca oniony tasting after 24 hours. Also squeeze out the excess juice from your tomatoes, this will give you a less soupy texture. Best the next day.
For the steak I used a chili pepper blend, smoked paprika, and salt. Preheat your broil high, set the rack to the second highest position. Sear in a cast iron pan on medium high heat, about two minutes per side. Then use broil to finish. Usually about a minute per side for medium rare.