Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Procedure for Making Fresh Salsa

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. Place chopped chiles, onions, and other aromatic vegetables in a mortar or heavy bowl and add approximately half of the salt.
  2. Using a pestle, potato masher, or mallet, pound the aromatics into a rough paste (A).

  3. Add the tomatoes (or other main ingredient vegetable or fruit) to the aromatics paste, and pound or grind into a rough purée (B).

  4. Taste and correct the salt.
  5. Balance the acidity with citrus juice, if needed.
  6. Stir in chopped fresh herbs (C).

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