Did you know May is National Salsa? Salsa fresca and guacamole are a natural pair and we just can’t have one without the other. The tea smoked salsa fresca will take you a few minutes more and, opposite to the guacamole, is actually better when the flavours have time to blend and marry. And don’t be daunted by the idea of smoking the tomatoes, once you’ve done it you’ll be hooked – it’s super easy to do at home and lends so much flavour to the final product.
Fresh guacamole just can not be beat, and it also couldn’t be easier. The trick here is to make it just moments before serving to let the freshness of each flavour stand out – it takes less than five minutes to chop and mix together. Compared to even the best store-bought variety we’re sure you’ll agree this is better.
- 1 tsp. salt
- 1 tsp. minced garlic
- 1/4 cup finely chopped cilantro
- 2 Tbsp. minced red onion
- 1/4 tsp. ground cumin
- 1/4 tsp. black pepper
- 1 Tbsp. fresh lime juice
- 1/4 cup sour cream
- 2 minced jalapeños
- 2 large avocados
- 2 fresh plum tomatoes, gutted and finely minced
Mash the avocados with a fork or a potato masher. Add all other ingredients. Adjust seasoning.
Tea Smoked Salsa Fresca
- 10 fresh plum tomatoes
- 2 tsp. loose Darjeeling tea
- 1/4 cup cilantro, chopped
- 3 limes, juiced
- 4 jalapeños with seeds, finely chopped
- 1/4 cup red onion, minced
- 2 Tbsp. extra virgin olive oil
- sea salt and pepper to taste
Place loose tea in a dry sauté pan and heat to medium high heat. Fit a small wire cake rack over top and place half of the tomatoes on the rack, cover tightly with a lid and smoke for 5 minutes. Cool tomatoes and then gut and chop into medium sized chunks.
Add the cilantro, lime juice, jalapeños, red onion, and olive oil to the chopped tomatoes. Mix together and season with salt and pepper.
Refrigerate until needed.