What about " Huevos Rancheros" for 5 de mayo breakfast? Delicious extra thin organic corn tortilla with a poached egg and my restaurant style homemade salsa? You can eat it with your hands and top it with avocado and cheese or for vegans just with the slices of avocado. Or you can eat it in the plate as I did...I didn't took images with the avocado because I totally forgot to put it ! After I eat it I saw my avocado on the table! Was to full to start again...but you don't forget! It will make all the difference. And if you want remember to add some shredded cheese on top if you like.
I am going to give you one of my fresh Mexican salsa recipes, This one is Restaurant style. I used to have all my salsas recipes in my old blog and they were some of the favorites from my followers!
When I use to lived in San Angelo Texas, my neighbor a beautiful lady descendant from native American Indian and Mexican parents, who did all things from scratch at home, showed me how to do this one and how to make tortillas and believe me once you try this you never want to go back to store bought ones!
Pungent garlic, earthy cilantro, spicy jalapenos and sweet tomatoes, adds up to a complex beautifully balanced sauce. This salsa can be made winter or summer, with either fresh or canned tomatoes. You will love the fresh flavor, and will make a hit for your summer get together, and sooooo easy !! you’ll never again buy flavorless jarred salsa!
First let me give you a few tips:
when you saute the diced onion and garlic do it for only 10 seconds. If you saute much longer, the onion will become very sweet and alter the salsa’s flavor
Very ripe meaty tomato is the best choice for salsa, but you can use canned diced tomatoes for a fast approach
fresh tomatoes that are ripe but still firm are best for my fresh pico de gallo salsa recipe
For salsa, use a ratio of one hot pepper to three large tomatoes. But of course all depends on your spiciness taste, i always buy 3 big jalapenos and use one, taste and keep adding as needed, i use the seeds as i love HOT, but you can turn it down by taking the seeds out
Add a pinch of sugar or a little of tomato paste for sweeter salsa
Use cold with chips or serve warm salsa over hot food white rice and grilled meats or over eggs or any hot food you want to spice up, you can even use it as a sofrito or based to make beans or red Spanish rice!!
Remember to make your salsa smooth restaurant style, blend sauteed onion and garlic with tomatoes before simmering
Cumin is optional in Authentic Mexican Salsa. Try the cumin for delicious Tex-Mex flavor
Instructions for Salsa (remember, try to get fresh and organic ingredients)
6-8 large Roma tomatoes (2 Lbs) OR 2-14.5 ounce cans whole tomatoes, drained
2 small or 1 medium onion(s), diced
3 garlic cloves, minced or pressed
2-3 Jalapenos (see tips)
small green pepper diced
1/2-1 cup (a handful or two) fresh cilantro leaves, to taste
1 1/2 teaspoons salt
ground pepper, to taste
1 Tablespoon vegetable oil
1/2 teaspoon ground cumin, optional
juice of one lemon or lime, optional
Steam tomatoes and chilies for a few minutes,
While tomatoes are steaming, chop & saute onion
Then, blend the veggies and simmer on low for 15 minutes, or until thickened
If you have canned tomatoes, skip to step 3. If you have fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.
While you dice the onions, simmer tomatoes until water evaporates and tomatoes start to soften. Peel and discard any skins that have loosened during steaming.
Toss tomatoes, hot peppers and cilantro into a blender container. Blend until smooth.
Heat 1 Tablespoon of oil in the skillet over medium-high heat. Sauté onions and garlic and green pepper in hot oil for about 10 seconds; just a flash in the pan.
Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.
Season with salt and ground pepper to taste. Add cumin if desired.
Simmer on medium-low for about 15 minutes, or until salsa has reduced and thickened. You may need to increase cook time if tomatoes are very juicy.
You can add the juice of a fresh lime or lemon at this point, although it's not necessary and will temper the salsa's spiciness.
Serve with tortilla chips, enchiladas, tacos, scrambled eggs, quesadillas, etc.
**Now, for "Huevos rancheros" just place a poached egg in each tortilla and top with salsa,cilantro,avocado and cheese (optional)
Store salsa in a sealed container in the refrigerator for a week; store in the freezer for up to one year.
Makes about 3 cups of homemade salsa
