Tomato Salsa

Garnish for the Chorizo and Charred Asparagus Tacos.

March 21, 2016 | | Sauces

Tomato Salsa

Ingredients

  • 2 heirloom tomatoes
  • 1 medium red onion
  • 1 jalapeño pepper
  • ¼ cup chopped cilantro
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Splash red wine vinegar and olive oil to taste

Instructions

  1. Char tomatoes on the grill until skin begins to turn dark.
  2. Keep turning to get all sides blistered.
  3. Dice tomatoes, onions, jalapeño pepper, and mix in a bowl with cilantro.
  4. Add garlic, salt and pepper, and vinegar.
  5. Lightly toss with olive oil until mixed well.

About the Author More by Tralee Pearce

Tralee Pearce is an associate editor of In The Hills Magazine.

Related Stories

Chef Christopher Walsh and Rustik owner Brett Jaggard. Photo by Pete Paterson. Styling by Jane Fellows.

Cooking with Chef Christopher Walsh of Rustik

Mar 21, 2016 | Tralee Pearce | Departments

He’s full of insider tips too. Think you know how to make homemade mayo or aioli?

RustiK Local Bistro in Orangeville

RustiK Restaurant

May 15, 2013 | In The Hills | Dining Out Guide

Everything is made fresh, in house, daily. We put our heart and soul into the food we serve and since we expect nothing but perfection, we deliver nothing less.

Related Recipes

Photo by Pete Paterson. Styling by Jane Fellows.

Chipotle Aioli

Mar 21, 2016 | Tralee Pearce | Sauces

Spread chipotle aioli on a tortilla to make the Chorizo and Charred Asparagus Tacos.

Chorizo and Charred Asparagus Tacos. Photo by Pete Paterson. Styling by Jane Fellows.

Chorizo and Charred Asparagus Tacos

Mar 21, 2016 | Tralee Pearce | Main Dishes

Enter the charred asparagus taco, in which al dente shoots are at the centre of a big, complex bite.

Mix a half quantity of the ingredients into the ground pork and mix well. Once combined, add the rest of the ingredients until well mixed. Refrigerate overnight to develop flavours. Photo by Pete Paterson. Styling by Jane Fellows.

Chorizo Caseless Sausage

Mar 21, 2016 | Tralee Pearce | Main Dishes

Amp up the bite in this Mexican-inspired dish with an easy chorizo caseless sausage.

In a sauce pot, mix pickling spice, garlic, sugar, water and red wine vinegar. Bring to a boil. Remove from heat. Let cool for 5 minutes. Place red onions in a dish and pour pickling liquid over until just covered. Set the dish in the fridge for 10 minutes. Photo by Pete Paterson. Styling by Jane Fellows.

Pickled Red Onions

Mar 21, 2016 | Tralee Pearce | Sauces

A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.