The secret to unlocking the complex flavors of the ubiquitous salsa fresca or Mexicana lies in the proportions, but also in cutting the ingredients pretty much into precise
Mix the tomatoes, onion, chilies, and cilantro in a bowl. Add the salt and lime juice. Mix well.
Let the salsa sit for an hour before using. Stir in the oil and serve.
If the sauce is too watery after sitting, drain it before adding the oil and save this delicious liquid for your Bloody Marys, or mix it with olive oil and pour over grilled fish or meat.
You can make Tomatillo Salsa by using 12 finely chopped tomatillos (outer husks removed and discarded, tomatillos rinsed) instead of the tomatoes, leaving everything else the same, but using fine peanut oil instead of the olive. Or use only 6 tomatillos with 1 English cucumber, peeled, seeded and finely chopped, and the finely grated zest of an orange. Tomatillo salsa is particularly good on grilled or baked oily fish, such as Spanish mackerel, bluefish (my favorite), or shad.
One of my favorite salsas is mango, but in the last 15 years I have definitely gone off using it on fish as I did in my first book. Now I use it on hot grilled or roast pork, duck (Sichuan style spiced and poached), or ham. Make it the same way as the tomato salsa, but substitute 4 ripe mangoes (peeled, sliced, and cut into
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