We spent this Memorial Day hiding from the heat in our apartment, me too tired from last week's trip to the South West to want to go out and do anything.
This gave me the perfect opportunity to create last year's trip with a weekend of Mexican cooking. Yum! I set out to make Mexican food on Saturday evening with a very empty belly and ended up with enough food for the entire weekend. Our Saturday evening feast consisted of:
- Mojitos
- Chips and salsa
- Bean tacos
- Fish tacos
- Chipotle-style cilantro-lime rice
- Cilantro-lime coleslaw
M. is our bartender, so I will leave descriptions of mojitos to him. The cilantro-lime rice was amazing--see the link to my friend Carolyn's blog above for instructions. The fish for the fish tacos was leftover Fish Tikka from The Ambassador (Indian and Mexican go surprisingly well together. Must be the cumin and hot peppers.) That leaves us with the salsa and the beans. I'll start with the salsa.
This salsa is a great, versatile recipe. You use canned tomatoes, so you can make it in the winter, but it tastes fresher and is much more customizable than jarred salsa. I adapted the recipe from the White Grass Cafe cookbook. This cookbook is excellent and I recommend it to all of you! It has lots of delicious vegetarian meals and, since it comes from a ski shop in West Virginia, requires few fresh or seasonal ingredients.
Salsa
1 28 oz. can diced tomatoes
1/2 onion, chopt
2-3 green onions, thinly sliced
1/2 red or green bell pepper, thinly sliced
hot peppers to taste, diced (we used 1 jalapeno and 1 red habanero)
2 cloves garlic, minced
1t ground cumin
1/2 t black pepper
big handful cilantro, finely chopt
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