Here in Colorado, late August seems to be the time when my tomato and tomatillo plants start really pumping out fruit. One of my favorite ways to enjoy them is with freshly-cut, homemade salsas. The true tomato flavor of sun-ripened, just-plucked fruit is no comparison to the pale, mealy specimens often found in the grocery store. And simple treatments, such as these salsas, allow those flavors to shine through. Here I’ve paired the salsas with a fresh and spicy fish taco—they’re a perfect complement to any Latin-themed meal—but don’t stop there. Try them with eggs, grilled meats, or even on top of salad.
Both salsas are best when eaten fresh, but I like to make a little extra to have on hand for use as an everyday condiment. I find the texture and flavors diminish after about three to four days, so if I have any leftover at this time, I usually freeze it to add to soups or casseroles down the road.
Ingredients
Makes approximately 2 cups; Serves 4
Tacos
24 oz. firm, lean fish such as halibut, cod, mahimahi, or swordfish
2 teaspoons olive oil or butter
Salt
Cajun spice mix
8 small tortillas of your choice (here I’ve used sprouted corn tortillas)
Garnish
Shredded cabbage
Shredded cheese
Sour cream
Sliced avocado
Lime wedges
Preparation
Prepare salsas below, and place in bowls to serve.
Prepare all garnish ingredients, and place in bowls to serve.
Cut fish into small, bite-sized pieces. Season with salt and Cajun spice, to taste. Heat olive oil in a large, shallow pan over medium-high heat. Add fish pieces and let sit, undisturbed for about 1–2 minutes to develop a crust. Carefully flip pieces over, being cautious not to break fish up too much, and continue cooking until fish is cooked through, another few minutes.
Warm tortillas in a hot, dry pan. Divide fish among tortillas and allow each diner to assemble their own tacos using the prepared salsas and garnish.
Season’s-End Salsas
Makes approximately 2 cups; Serves 4
Pico de Gallo (Salsa Fresca)
1 1/2 cups seeded*, diced tomatoes (about 1–1 1/4 pounds)
1/4 cup finely diced red or white onion
1 clove garlic, minced
1/8–1/2 a jalapeño**, seeded and minced (amount used depends on your heat tolerance. Always start small and add more if necessary)
1 tablespoon freshly squeezed lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients in a stainless steel or glass bowl. Set aside in refrigerator for flavors to blend for 30 minutes, if possible.
*To seed tomatoes, first cut out core. Slice tomato in half around the equator, and gently squeeze or scoop out seeds with your fingertip.
**You can also use minced pickled jalapeño rings, if no fresh is available
Fresh Tomatillo Salsa
1 lb. husked fresh tomatillos, washed and cut in half or in quarters
2 green onions, chopped
1/4 cup chopped cilantro
1 clove garlic, chopped
1 tablespoon freshly squeezed lime juice
1/8–1/2 a jalapeño, seeded and minced (see ** above)
1/4 teaspoon salt
1/8 teaspoon pepper
Husk tomatillos and rinse well in running water to get rid of any exterior stickiness. Cut large tomatillos in quarters, and halve smaller ones. Place tomatillos in the bowl of a food processor, along with remaining ingredients. Pulse ingredients a few times until chopped into salsa consistency. Set aside in refrigerator for flavors to blend for 30 minutes, if possible.
AUTHOR’S NOTE
To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical- and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products
