Last Thursday in cooking class, the clients prepared a build-your-own taco salad. These beautifully built taco salads were made of up of tortilla chips, beans, cheese, tomatoes, lettuce, sour cream, and homemade salsas. Below, you will find the recipe for the traditional salsa that clients made.
1 28-ounce can of San Marzano tomatoes
1 garlic clove
¼ bunch of fresh cilantro
1 small red onion, roughly chopped
½-1 whole serrano chile
1/8-¼ cup olive oil
¼ cup white or apple cider vinegar
Salt and pepper to taste
Sugar to taste
1.Drain tomatoes and save the juice
2.Pulse the garlic clove and cilantro in a food processor until finely chopped
3.Add the red onion, serrano chile, olive oil, and vinegar to the food processor and pulse until at desired consistency
4.Season to taste with salt, pepper, sugar, and more vinegar if needed
5.Let sit covered in the refrigerator for at least 30 minutes to help the flavors meld – the longer the better
Check back next week to see what else we’re making in cooking class!