Most people first encounter salsa as a mix of tomatoes, onions and peppers. While this can be pretty good, there's a lot more to salsa than tomatoes. Here is an example of a tomato-less salsa. This particular salsa is great with chips, tacos, burritos and such. It doesn't do well when cooked, though.
- 3 or 4 jalapeno chillies1
- 2 - 4 cloves of garlic
- 6 spring onions2
- 1 lime
- 1 lemon
- 1 small orange, or half a large one
- 2 - 4 tablespoons chopped fresh cilantro (aka coriander)
- 2 large avocados
Toast the jalapenos, garlic and spring onions over medium heat without oil. Put things in a few at a time. Roll them around and press them down with a spatula until they are blistered and slightly blackened. This really helps the flavour.
Mash the jalapenos, garlic and spring onions in a molcajete which is a large lava stone mortar and pestal. If you don't have one, you can use a food processor instead. When the mixture looks like a chunky paste, you're done.
Juice the lemon, lime and orange. Add to the jalapeno mixture. Add the cilantro as well.
Scoop the avocado into the mixture as well. There's a seed about the size of a golf ball in the avocado. To prepare, cut the avocado in half, lengthwise, going around the seed. Give the avocado a twist and it should separate into two halves. Grab a spoon and spoon the flesh out of the skin and into the salsa. To get the seed out, carefully saw into the seed with a sharp knife. When the knife is stuck in good, give it a quarter twist and out comes the seed. Mix everything with a fork. The salsa should still have some chunks of avocado and such, rather than a smooth paste.
Serve with chips.
This salsa is best the day it is made, but will keep in the refrigerator for a few days if covered. Some of the citrus will separate, so give it a good stir.