How to Cook Wild Kingdom Tacos Part I (The Salsa)

Kudos to the long closed B-Liner Diner, Wallingford district Seattle.

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How to Cook Wild Kingdom Tacos Part I (The Salsa) Recipe
9 Steps
Ingredients
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1
Gather, wash & prepare your ingredients start with the tomatoes as they take the most time.

Gather, wash & prepare your ingredients start with the tomatoes as they take the most time.

2
Quarter and core tomatoes preparing to remove seeds.

Quarter and core tomatoes preparing to remove seeds.

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3
Remove the seeds from tomatoes before processing.

Remove the seeds from tomatoes before processing.

4
Halve, core de-seed and coarsely chop 2 Serrano, 1 Habanero chile, 1 clove of garlic, the juice of 1 lime and 1 tsp of sea salt process to fine dice mixture but not a paste.

Halve, core de-seed and coarsely chop 2 Serrano, 1 Habanero chile, 1 clove of garlic, the juice of 1 lime and 1 tsp of sea salt process to fine dice mixture but not a paste.

5
Halve the seeded tomato quarters, core seed and mince 1 or 2 jalapeños, wash trim and slice 3 to 5 scallions depending on size and taste preference.  Add to chile lime mixture in food processor.

Halve the seeded tomato quarters, core seed and mince 1 or 2 jalapeños, wash trim and slice 3 to 5 scallions depending on size and taste preference. Add to chile lime mixture in food processor.

6
Pulse mixture with 5 (1 sec.) pulse scrape down sides and add 1/2 cup loosely packed chopped fresh cilantro leaves and 1/2 tsp sea salt.  Pulse twice more to blend

Pulse mixture with 5 (1 sec.) pulse scrape down sides and add 1/2 cup loosely packed chopped fresh cilantro leaves and 1/2 tsp sea salt. Pulse twice more to blend

7
Transfer salsa to non-reactive container (I prefer glass) and refrigerate allowing the flavors to meld. About 1 hour

Transfer salsa to non-reactive container (I prefer glass) and refrigerate allowing the flavors to meld. About 1 hour

8
Dice one ripe mango (or nearly ripe), one ripe banana and 2 tbs of mint chiffonade.

Dice one ripe mango (or nearly ripe), one ripe banana and 2 tbs of mint chiffonade.

9
Combine with fruit & mint 1 3/4 cup salsa cover and refrigerate until time to serve.

Combine with fruit & mint 1 3/4 cup salsa cover and refrigerate until time to serve.

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