Fresh Salsa Mexicana from Jerez
- SERVINGS: MAKES ABOUT 1 3/4 CUPS
At the Jerez Sunda market, author Diana Kennedy spotted a man filling his large bag with handfuls of shiny, multicolored chiles of all shapes and sizes. She asked how he was going to use them. "I am going to make a salsa mexicana of course." It's going to be delicious, she thought, with all those crisp flavors and degrees of piquancy.
You can very the salsa with what is available in your market. Do not remove the seeds of small chiles like serranos. Serve the salsa as a condiment.
- 1 poblano chile—stems, seeds, and veins removed and flesh finely chopped
- 1 red jalapeño chile—stems, seeds, and veins removed and flesh finely chopped
- 2 yellow chiles—stems, seeds and veins removed and flesh finely chopped
- 2 serrano chiles, finely chopped
- 3 tablespoons finely chopped white onion
- 1 ripe medium tomato (about 4 ounces), finely chopped
- 1/2 cup water
- 3 tablespoons fresh lime juice
- 1/2 teaspoon crumbled dried oregano
- Mix all the ingredients together in a bowl; season with salt to taste. Set aside to macerate for about 1 hour.