There is a restaurant in Santa Fe, New Mexico called Cafe Pasquale. I was inspired to create salsa recipes after reading their wonderful cookbook. I had the chance to visit Cafe Pasquale with my son Ciro & we enjoyed an amazing meal of delicious, Southwest foods together.
Salsas
I love salsas! Especially homemade salsas with ripe tomatoes, avocado, chilies, etc... at restaurants, store bought, food trucks-I love them all!
I researched salsas & Mexican cuisine to innovate Pace Salsa and Garden Fresh salsa recipes when I was at Campbell's. In my research I learned about the Spanish influence on Mexican cuisine and developed a few salsa recipes with olive oil. The oil carries so much flavor and adds amazing mouthfeel. I make a few different salsa recipes-depending on the occasion. For instance, I don't use garlic for breakfast salsas; I like roasting tomatoes or adding a little chipotle in salsas for grilled meats etc...
Preparing Breakfast Salsa for Eggs
Prep Time: 20 min
Cooking Time: 40 min to marinate and develop flavor
Yield: 4 portions
Ingredients
2 Cups Ripe Tomatoes, chopped to about 1/4 inch
1 oz. Olive oil
2 Tbsp Lime juice, fresh
1/2 tsp Kosher Salt
t.t. Black pepper
1/4 Cup. Cilantro, w stems (washed) and chopped fine
tt. Red Onions, minced
(optional)
1 tsp Garlic, minced
1 tsp Chipotle
1 tsp Jalapenos
How to Prepare Breakfast Salsa
Step 1
Mix all of the ingredients together, place into a bowl & cover with plastic wrap-let marinate to develop flavors for an hour at room temperature or for several hours in the refrigerator.
Step 2
Optional: Add garlic, chipotle, jalapenos etc... for more savory eating occasions.
