Take me back to Cabo...
Jon and I spent a few days in Cabo back in February, and of course one of our favorite things to do, besides drinking cerveza, was to eat the local food. Forget the Americanized, fancier restaurants. We'd rather go into town and venture off the beaten path in search of the best little shacks or dive bars. The food is cheap and authentic, the locals love talking to you, and of course the beers are always buy two, get two. In Cabo, we found a few great spots, and we always find ourselves dreaming of them whenever we're craving Mexican food.
I haven't tried to recreate the tortilla soup from the Love Shack yet (I will someday), but I think I have mastered the fresh, chunky salsa. I finally figured out the right mix of heat from the jalapenos, sweetness from the tomatoes and onions, and flavor from the cilantro.
I just made a batch this morning that might be my best yet. All it took was 9 very ripe, vine ripened tomatoes, 2 jalapenos, 1/2 red onion, a handful of fresh cilantro, and a bunch of salt (I never measure - I go on taste).
You don't want to use any of the tomato seeds or juice, so chop off all four sides and the bottom so you end up with the tomato in this picture. Then, be sure to remove any seeds.
It's time consuming to chop every ingredient into tiny pieces, but the end result is sooo worth it.
The Sol is in the fridge, the limes are cut, and as Jon likes to say, the flavors in the salsa are getting to know each other. In just a few hours I think we'll both be sitting on our deck enjoying some salsa and cerveza while remembering Cabo.
I haven't tried to recreate the tortilla soup from the Love Shack yet (I will someday), but I think I have mastered the fresh, chunky salsa. I finally figured out the right mix of heat from the jalapenos, sweetness from the tomatoes and onions, and flavor from the cilantro.
I just made a batch this morning that might be my best yet. All it took was 9 very ripe, vine ripened tomatoes, 2 jalapenos, 1/2 red onion, a handful of fresh cilantro, and a bunch of salt (I never measure - I go on taste).
You don't want to use any of the tomato seeds or juice, so chop off all four sides and the bottom so you end up with the tomato in this picture. Then, be sure to remove any seeds.
It's time consuming to chop every ingredient into tiny pieces, but the end result is sooo worth it.
The Sol is in the fridge, the limes are cut, and as Jon likes to say, the flavors in the salsa are getting to know each other. In just a few hours I think we'll both be sitting on our deck enjoying some salsa and cerveza while remembering Cabo.
