Diana Kennedy's Fresh Salsa Mexicana de Jerez
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
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 Mexican 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.
Enjoy!
Diana Kennedy’s fresh salsa Mexican from Jerez – The ingredients…
Fresh Mexican Salsa Ingredients
Finely chopped chiles…
Chopping chiles for salsa
Finely chopped white onion…
Finely chopping white onion
A finely chopped fresh tomato…
Fresh chopped tomatoes for salsa
A generous amount of fresh squeezed lime juice…
Fresh squeezed lime juice
- 1 poblano chile, stems, seeds, and veins removed and flesh finely chopped
- 1 red jalapeño 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.
Diana Kennedy's Fresh Salsa Mexican from Jerez
If you liked this Diana Kennedy fresh Mexican salsa 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
Love your salsa…so very fresh! Lovely photos! Would love to make this this weekend! Have a nice weekend!
Salsa, it’s not just for chips anymore!! Great recipe and really wonderful photos. Try some in your scrambled eggs tomorrow or tossed with a salad in lieu of dressing; you won’t be sorry!!
So authentic! That’s the way my uncle Rueben makes it, but it’s so spicy I can barely eat it. But with all those those fresh ingredients it’s sooo good.
This really is a lovely salsa and it demands to be tried. Thank you so much for the other links. Have a wonderful weekend. Blessings…Mary
Great minds think alike!
I love seeing Jan different treatment for a recipe I blogged.
Lovely pics. Happy Friday!
Sorry. My iPad keeps getting away from me.
I meant “a” different treatment.. Don’t know where apple got Jan!
That is some good looking salsa! I’ll have to give this one a shot, as we love fresh salsa around here. This one would be a nice change.
What a wonderful salsa. You picked a great recipe to show us. Thanks for sharing.
Great pictures, Martha, and a classic recipe choice for Diana. I love the bowls in your pictures!
Yum! I can imagine this salsa served over a simple grilled chicken breast or turkey cutlet!
This is so fresh tasting it is easy to see why you couldn’t resist!
My kids love homemade salsa. It can be tricky finding the “right’ peppers, but I find that substituting peppers of similar heat works fine.
I love this so much – one of the beauties of salsa (and I am on WW) – is it’s no points! I have it with scrambled eggs – I wrap it up in endive. This is the real deal. I’m going over my posts to make sure I have you added in – please forgive me if I didn’t.
This looks so much more refreshing than the kind in a jar. I can imagine using it on chicken, pork and fish. Well done!