Monday, May 5, 2014

Salsa Cruda de Nuevo

I wanted wish everyone a very happy Cinco de Mayo, or as I used to call it, "Mexican St. Patrick’s Day." I don’t anymore, since I heard about some college kids who now have to do a year of tolerance training, after planning a celebration called “Cinco de Drinko.” While funny, it is inappropriate, and so I’ve decided not do any more jokes like that...after this paragraph.

Anyway, in addition to large amounts of beer and tequila, the cornerstone of any great Cinco de Mayo party is the salsa, and this version we posted a few years ago is about a thousand times better than anything you’ll get from a jar. I hope you give it a try, if not today, sometime soon. Click here to view the original post, and get the ingredient amounts. Enjoy!

14 comments:

Connie said...

Hey Chef John! I just wanted to bring to your attention that someone's using your video music for some Youtube reviews - I don't know if you want to do anything about that or not, but I thought you should know! https://www.youtube.com/channel/UCsayUlkhokZhZKH-Umwu5FQ

Chef John said...

Thanks! But that's not "my" music! It comes with iMovie and thousands of people use it also.

Laurens Hare said...
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Laurens Hare said...

Chef John, my girlfriend calls the holiday "Drinko de Mayo", unless she's had a couple, then she refers to it as "Drunko de Mayo". Then she usually laughs hysterically and falls down.

Chang Kyoung Ha said...

OMG...

I have made my own guacamole, beetroot dip and etc, as I know the home made stuffs are always better than the mass produced supermarket ones. However I have never tried to make the traditional tomato salsa. (cuz I always run out of tomatoes as I snack on them instead of crisps and puddings..)

Yes, I have spent extra money to buy larger quantity of tomatoes than usual to try this recipe. Now I just won't be able to even take a glance at those ready made salsa on supermarket shelves lol~

P.S Now its new season for juicy sweet tomatoes in Britain.

watchingthesky said...

This is totally unrelated but I still have to ask. Can I use brown butter for your peach cobbler recipes? Do I have to adjust the amount of the butter if I did?

Chef John said...

I think so! Should be the same.

Jason Smith said...

Made the tuna confit. Excellent! Thanks, Chef. Praying that you make a salad recipe for this.

blogagog said...
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jmilligan85 said...

This is a paranoid and even somewhat dirty-sounding question, so I apologize. I can't find the answer on the entire Internet; otherwise, I wouldn't be asking.

How do you feel about eating a tomato's (or tomatillo's) "navel?" I'm sure they can't hurt you, but isn't it weird? For example: I made tamales yesterday with tomatillos, but I didn't remove their navels before putting them in the food processor.

I'm guessing it doesn't matter and is more of a texture thing, but I just wanted your opinion.

Lastly, I've made probably a dozen of your recipes since finding your blog not so long ago, and they have all been outstanding. Thank you!

Jackie Reynolds said...

I, like many people, seem to have a genetic aversion to cilantro. I get a metallic taste. I want to make this wonderful looking recipe. What do you think about omitting the cilantro or substituting parsley or something else?
Thanks,
Jackie

Chef John said...

Yes, it works with parsley as well!

AngelRoseLite said...

I've never tried making my pico de gallo with cherry tomatoes or mint. I'll give it a try soon. Happy belated Cinco de Mayo :)

Bret Marshall said...

Salsa is rite! Now all we need is a homemade chip recipe. Can't seem to get it right when using store bought tortillas..