Rutland foodie Randal Smathers contributed some awesome taco-related recipes to us this month. Salsa al Fresco – fresh salsa – is from his “VerMex” menu. VerMex isn’t a popular Vermont exterminator – it’s the idea that one can create a Vermont-Mexican menu based around the great foods grown and raised right here in our state. We sure have plenty of tomatoes, which means we can certainly make some amazing salsas even though we’re more than 2,000 miles away from Mexico. And what’s a taco without a good salsa? Not much, in my opinion. I love the fresh crunch of the peppers, onions, and corn – as I made this with the variation – the brightness of the cilantro and lime, as well as the ripe juiciness of the tomatoes.
Salsa Al Fresco
- 1 lb tomatoes
- ½ onion or a small bunch of green onions
- 1 jalapeno
- Small bunch cilantro
- ½ green bell pepper
- 1 lime
- 1 tsp. cumin
- Salt & pepper
- Bottled hot sauce (optional)
Dice the tomato, onion, and bell pepper. Slice open the jalapeno, discarding the seeds and stem. Slice into strips the size of a wooden match, then mince. Finely chop cilantro. Combine chopped ingredients. Squeeze the lime juice over them. Season with cumin, salt, and pepper. Store tightly covered in the fridge. Best served the next day. If desired, add a few drops of hot sauce for the desired kick.
Corn salsa variation
For the above recipe, substitute cold, grilled corn for ½ the tomatoes.