Diana Kennedy’s Fresh Salsa Mexican de Jerez, is easy, healthy and delicious. I haven’t been able to stay out of it since making it earlier this afternoon.
Diana Kennedy, often called the “Julia Child” of Mexican cuisine is #45 on Gourmet’s List of 50 Women Game Changers in Food.
I recently began participating with a group of food bloggers, led by Mary from One Perfect Bite, who have been cooking their way through the list since last spring.
For those unfamiliar with Kennedy, she is an 87-year-old British expat who, in 1972, introduced The Cuisines of Mexico cookbook, and forever changed our understanding of Mexican food. Originally from Great Britain, Kennedy moved to Mexico in 1957, and has been traveling the country in search of recipes and authentic Mexican cooking experiences ever since.
Her most recent book, Oaxaca al Gusto: An Infinite Gastronomy (William & Bettye Nowlin Series in Art, History, and Culture), was named 2011 Best Cookbook of the Year by the James Beard Foundation.
Kennedy is known for being a stickler for authenticity and a bit of a food anthropologist. She believes that traditional authentic cooking is cultural history worth recording and takes great pains to do just that.
While I appreciate her tenacity, I take a much more casual, practical approach to cooking. That’s why I chose the easiest of her recipes I could find online: fresh salsa Mexicana from Jerez. I love fresh salsa, but had never made one using so many chiles before. I needed to make a few substitutions based on what was available at the market, but it still turned out delicious.
I hope you decide to give this simple and delicious fresh salsa a try. With just 1 PointsPlus value, it’s a perfect condiment for Weight Watchers members who like to spice things up.
Diana Kennedy’s fresh salsa Mexican from Jerez – The ingredients…
Finely chopped chiles…
Finely chopped white onion…
A finely chopped fresh tomato…
A generous amount of fresh squeezed lime juice…
- 1 poblano chile, stems, seeds, and veins removed and flesh finely chopped
- 1 red jalapeÃ±o chile, stems, seeds, and veins removed and flesh finely chopped
- 2 yellow chiles, stems, seeds and veins removed and flesh finely chopped
- 1-2 serrano chiles, finely chopped
- 3 tablespoons finely chopped white onion
- 1 ripe medium tomato (about 4 ounces), finely chopped
- ¼ to ½ cup water
- 3 tablespoons fresh lime juice
- ½ teaspoon crumbled dried oregano
- Salt to taste
- In a medium size bowl, combine all the ingredients except the salt until well blended.
- Season with salt to taste.
- Set aside for 1 hour for the flavors to blend.
If you liked this Diana Kennedy fresh Salsa Mexicana from Jerez post, check out these other links:
- Diana Kennedy’s recipe for fresh salsa from Jerez at it appeared in Food & Wine
- A brief interview with Diana Kennedy on Oaxaca al Gusto, James Beard Cookbook of the Year
- A video demonstrating how to make traditional salsa molcajeteada
- A Washington Post article about Diana Kennedy
- My post for Weight Watchers healthy fresh tomato salsa (pico de gallo)
The following bloggers are also featuring the recipes of Diana Kennedy today. I hope you’ll pay them all a visit. They are great cooks who have wonderful blogs.
Mary - One Perfect Bite, Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney, Amrita - Beetles Kitchen Escapades, Sue - The View from Great Island, Barbara - Movable Feasts, Linda - There and Back Again, Nancy - Picadillo, Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen, Annie - Most Lovely Things, Jeanette - Jeanette’s Healthy Living, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Kathy - Bakeaway with Me, Jill - Saucy Cooks, Sarah — Everything In the Kitchen Sink