Name: Amarilla Salsa Recipe with Fresh Microgreens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 10 pcs red cherry tomatoes; 10 pcs yellow cherry tomatoes; Handful of microgreens; 3 jalapeno seeds removed; 2 tablespoons avocado oil; 3 freshly squeezed lime; 3 pcs mint leaves; 1/3 cup coriander; 1 clove garlic, chopped; Salt and pepper to taste

Discover > Texas Recipes > Amarilla Salsa Recipe with Fresh Microgreens

Like so many dips and condiments, salsa is bought pre-made from a supermarket far too often, especially when it's so easy to make. This Amarilla salsa recipe is sweet and a little bit spicy, which is the perfect combination of flavors for salsa. We're going to add some seasonal microgreens to give the salsa a really nice earthiness that really brings it together.

Ingredients

Let's go through some of the ingredients:

Tomatoes taste quite sweet but in reality, they're very acidic for a fruit. Yellow tomatoes are sweeter than red ones and have less lycopene, which often results in them tasting slightly blander than the red ones. For this recipe, we're going to combine the red and the yellow, not just for flavor, but for a beautiful amber color.

Jalapeños are a very popular Mexican pepper and they're the state pepper of Texas. They rank between 2,500–8,000 on the Scoville scale depending on their ripeness. Jalapeños are sold red or green depending on how ripe they are when they're picked. Giving them a quick roast with the tomatoes before making the salsa will develop an amazing flavor.

Microgreens are a type of edible shoots harvested just after the cotyledon leaves of a plant have developed. They give an amazing earthiness, sweetness, and spiciness to a dish. Microgreens can be grown from a number of seeds like beetroot, arugula, basil, and many more.

Avocado oil is one of the most underrated fats in cooking. Not only is it really rich and delicious, but it's also far better for you than so many of the other fats you can use. Avocados are also grown abundantly in Mexico, so it's a really nice touch to a salsa recipe.

Lime juice will add acidity to your salsa. Limes were introduced into the new world on the very first voyages by Christopher Columbus in the 15th century. Today, Mexico is the largest producer and exporter of limes in the world.

Mint & Corriander are perfect for this recipe, they add this fantastic freshness to the salsa. Use fresh herbs (how long do fresh herbs last?) because have a much more intense and fresh flavor.

Fresh Garlic is a must in any salsa, be careful when you're using it raw to not completely overpower the salsa.

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Directions

First, we're going to roast the tomatoes and the jalapenos to give them a bit of char. Roasting the vegetables will do a few things for the finished salsa. It'll bring out the sweetness and concentrate the flavor of the vegetables by evaporating off the water.

When you cook vegetables it breaks down their cell walls which releases more nutrients that are bound to the cell walls. Lastly, it greatly improves the texture. Processing a bunch of fresh vegetables will result in some chunky, separated salsa. Place them into the oven on a baking tray at 400°F for around 15 minutes, remove them, then leave them to cool slightly so you can handle them with your hands.

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Place the roasted tomatoes and jalapenos into a food processor with the microgreens, 2 cloves of garlic, and the fresh herbs. Pour over the lime juice and avocado oil then blitz the ingredients until they reach that salsa consistency you're looking for. Start off with less lime and avocado oil, it's far easier to thin out a thick salsa than it is to thicken a watery salsa.

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Season the salsa with some salt and pepper, blitz it again to combine all the ingredients.

Yield: 4

Author: Mariano Clement Gupana