Two things of note: I realize that I haven’t posted in a few weeks and secondly, my posts have been leaning toward nutrition including this one! No excuses other than life as a dad and periodontist get super busy and nutrition really is my passion!
My wife was away for a girls trip this weekend and so the kids and I really just hung around the house. My son Grant was getting over being sick so we couldn’t actually get out and stretch our legs much including going out for a Cinco de Mayo celebratory dinner which I was sorely disappointed about.
As a huge fan of Mexican food, I have come up with a number of healthy recipes over the years to satisfy my cravings but have never found one for a really good salsa until now! One of my staff members, Claudia, is originally from Mexico and brought in some of her homemade salsa a few weeks ago and it had to be one of the best I have ever had! I was finally able to convince her into sharing after asking multiple times and made a batch today that did not disappoint! See below for the ingredients and steps in making. It is a bit laborious but well worth it! I even got my daughter Lily, who eats very little vegetables or fruit, to have second helpings and my wife, Sue, just walked in the door from her weekend away and couldn’t keep her hands out it! Thanks Claudia! A win: win kind of day in the Evans household! The kids eating vegetables and me getting my Mexican food fix while also celebrating the true Cinco De Maya where the townspeople of Puebla, Mexico were outmanned 3:1 but were still victorious in holding off French fighters even with the odds so stacked against them! That’s what I call will power!
Until next time, be fit!
Brian
Authentic Mexican Salsa (shared by my team member Claudia!)
Ingredients:
2 lbs of Roma tomatoes
1 yellow onion
2 large jalapeños (you can add more depending upon your taste for spicy)
15 cloves of garlic (skin on)
2-3 tbsp of olive oil
1tsp Cumin
2 tsp of black pepper
Salt to taste
1 bunch fresh cilantro
Directions:
In a non-stick sauté pan or Le Cruset dutch oven pan in my case, add 2 tbsp oil and whole Roma tomatoes and cook on very low temperature for ~ 20 minutes. The key is to cook the vegetables from the inside out which imparts the flavor!
Remove the tomatoes from the pan and peel skin. Chop the onion into six large pieces and add the garlic and jalapeno cooking again for ~ 20 minutes. Peel garlic cloves and add all ingredients to blender with cumin and black pepper. Add salt to taste after blending. Let salsa cool, then add half the fresh cilantro. Use the remaining half to add upon serving according to individual tastes.
Tip: If you want your salsa chunkier, only blend half the tomatoes and coarsely chop and add the rest separately.
Enjoy!
