SALSA FRESCA

Makes about 1 1/2 cups

There's a reason they call it salsa fresca. You're supposed to eat it fresh. When i prepare it, I make just enough for one meal. I don't want a big leftover bowl of it sitting around in the fridge. The acid in the lime cooks the tomatoes and the salsa goes lifeless. You want it to be balanced and bright. This recipe will give you enough for about eight tacos. When you need more, make another batch. 

What you need:

- 2 medium tomatoes, preferably roma

- 1 jalapēno pepper

- 1 onion

- 1 lime

- Salt

- A small handful of chopped fresh cilantro

What you do:

1. Quick-roast the tomatoes just enough so you can peel them: I like using Roma tomatoes because they're not so juicy. Big old plump tomatoes give you salsa fresca that's too watery for my taste. If you've got a gas burner, put the tomatoes directly on the stovetop flame, turning them with tongs until the skin starts to peel. If not, blast them under the broiler quickly until you get the same effect. 

2. Take the tomatoes off the heat and let them sit until they're cool enough to handle. Peel them and dice them. You don't have to seed them. I like having a few seeds in there for the texture and little bitter bite. 

3. Blister the jalapēno the same way, though you can leave the pepper in the fire or under the broiler for longer than the tomatoes. Let them get a good char all around. 

4. When the pepper's done, set it aside. When it's cool enough to handle, peel it, seed it, and devein and mince it. 

5. Cut the onion into the same size dice as the tomatoes. 

6. Toss all of those ingredients together, squeeze the lime over it, add salt to taste, and stir. Let the salsa sit for about 20 minutes so the flavors open up, then sprinkle it with cilantro when you're ready to serve. 

Enjoy your cooking with your loved one

Sumber buku: Sammy hagar, Are we having any fun yet, 2015