Okay, you guys asked for it. To go with the taco meat, here’s the salsa recipe:

5 or 6 Roma Tomatoes, diced
1 fresh jalepeno, minced
1 Poblano pepper (a milder chili with a different kind of flavor than the jalepeno–sometimes marketed incorrectly as “pasilla” which is why I’ve linked to wikipedia, which has a photo)
1 lime, juiced
2 shallots, minced
0-3 Chile’s de árbol (for heat), minded ultra-fine
1 bunch of cilantro, minced (Note: Not everyone can eat cilantro. Some folks have a gene that makes it taste like soap. If you have that gene, do not include cilantro).

Chop everything to a fine-to medium-fine consistency, except for the tomatoes, which are better if left slightly chunky. Mix in a bowl. Add the lime juice and a tablespoon or so of salt. Cover and let stand ~20 minutes. This will leach moisture out and allow the flavors to marry. Eat on chips, tacos, use as a basis for guacamole, etc.

Note: The best way to get really amazing variations with salsa is by experimenting with different peppers. Each type of pepper has its own flavor and reacts with the other vegetables in a unique way.

The second best way is to play with the texture. Puree’d into a picante sauce, this recipe is very different from serving it as a moderately chunky salsa. Experiment 🙂

This concludes your recipe for today. Enjoy!