This weekend I made salsa featured in a recent Bon Appetit. You may not need a magazine to tell you how to make salsa (Tomatoes! Onions! Duh!), but if you’re looking for a new mix of veggies and spices to pile on tortillas, look no further. This recipe has it all- the fresh bite of summer produce, the spicy zip of smoked paprika and the sweet tang of red wine vinegar. Although, I did cut out the olives (because we have an olive hater in the house).
There was a little bit left over from a night with friends, and as I made salmon (with olive oil, garlic and capers) the next day, I thought, wouldn’t this salsa taste great if I pureed it and used it to top the salmon?
“The better the tomato, the less it should be subjected to cooking.”