by donR July 4th 2015
I watched in awe as Lili made real “salsa” with my daughter Rebecca during a gathering of her friends on Independence day. We’ve always said “If you make a mess, make a big one” And as you can see by the pictures, they made lots of salsa; for 9 families.
Two things struck me the most. Lili used no recipe, and never has. Then, as she added ingredients, she shared some Tips N Tricks which I’m passing on to you.
Tip #1 Use fresh ingredients. She chose to use cilantro, limes, sea salt, cucumbers, tomatoes, a sweet onion, bunching onions, avocado, and Serrano peppers.
- Tip #2 Use Roma tomatoes because they have firm veins and covering and less moisture.
- Tip #3 Look for soft avocados that are ripe but not mushy feeling. To remove the edible pulp, cut lengthwise to the seed and open the avocado. Stab the seed with a knife a push it away from the soft meat. Next, make several cuts from the meat down to the skin, flip the avocado upside down over the bowl and squeeze to remove he soft meat. Scoop out the rest with a spoon.
- Tip #4 Remove the stem then Chop serrano peppers, veins, seeds, and skin into strips then cross-cut into small pieces. Larger peppers can be roasted.
- Tip #5 (from author) To use limes, wash them, roll them on a hard surface pressing down with your hand, and cut in half between the stem part and the point. Place one half in your palm with hand and cut side of lime facing upward and squeeze letting the lime juice run out of your hand and onto the mixed salsa. The seeds stay in the hand and not in the salsa.
Total cost for two large bowls of salsa was about $14.00. Cost for 5 pints of store-bought pico de gallo compares at $28.00. But the real advantage of making it with friends is the priceless opportunity for conversation and freshness taste of the salsa.
Thank you Lili