I love this salsa. It’s an old favourite! Originally it’s meant to be cooked with fish or chicken that’s been seared on one side and then flipped, covered with salsa and baked the rest of the way. Don’t get me wrong, I still love to use it this way but it’s great other ways too. Last night we had this salsa in make-your-own burritos to feed a whole crew of friends. There were a lot of options to suit many tastes, a cool fresh salsa, sautéed moose, elk, beans, corn, lettuce, shredded beet, tomato…
This is the very loose version of a recipe I used. Cook with your eyes, right?
- 2-3 tsp Lime Zest
- Juice from 2 Limes
- 1/4 -1/2 tsp Cracked Pepper
- Salt to taste
- 2 cups fresh Tomatoes, diced
- 1 Red Pepper, seeded and diced
- 3/4 cup Green Onion, chopped
- 2 tbsp Tequila
- Combine all in a bowl and allow to rest in a bowl in the fridge for a time if you can.
- Preheat oven to 400′
- Roast in dish for 10-15 minutes.
- Serve warm or cooled.
My tortillas were filled with refried beans which a friend added a leftover corn and rice too, shredded golden beet, lettuce and tequila salsa. It was damn good!
Tortilla recipe here.
I’ll also share the recipe for cooking this salsa on the meat the next time I do it.