I could eat tacos just about every day. Breakfast tacos with eggs and some wilted greens, shrimp tacos with a garlicky tomato sauce, seared salty steak with sautéed shiitakes….really, tacos are to me what sandwiches are to most people.
Instead of bread, I like a corn tortilla. Instead of lunch meat, I like to use things like seafood, scrambled eggs or even just roasted veggies as my filling. But what is absolutely NOT negotiable is the need for (1) a salsa (2) fresh cilantro (3) lime wedges (4) crumbled queso fresco. Seriously.
The beautiful thing about tacos is that there are so many variables to play with, so even though I must have salsa for mine to be complete it could be any variety of salsa! And what’s wrong with always having fresh salsa in your house? Um, nothing. It is a super tasty snack, with lime flecked jicama or some sweet potato chips or it can even be a delicious dressing whisked with some pureed avocado you all of a sudden have a creamy, vegan sassy little salad dressing. Yeah, baby!
So, today’s recipe is for one of my favorite and one of my easiest salsas. It requires very few ingredients, as most good salsas go, and is so fresh and delightful. I think you will find you’ll want to add it to everything you eat! Plus, for all those summer bbqs you will be heading to, why not be the hero and bring a big batch of homemade salsa. Pretty soon everyone will be inviting you to their fiestas……