Chef Rossy Earle is the creator of SupiCucú Latin American specialty foods. Her first offerings to go on sale are Diablo’s Fuego hot sauce and its sweeter sister sauce, Diabla’s Kiss. Earle’s Salsa Fresca balances creaminess with smoky, hot and citrus notes.
The guest of honour: Hearts of palm. “I add them for extra texture,” says Earle.
The refresher: Chopped cilantro, parsley and oregano give fresh and balanced herby flavour.
The non-conformist: Earle flame-roasts and smokes sweet red peppers for a taste of barbecue and intensifies the effect with a shake of smoked paprika.
The fire starter: Earle likes her salsa flavours well balanced. Serranos or jalapeños add just enough heat.
Number of servings : 8 Cups (2 Litres)
Prep time: 10 Minutes
Cooking time: Easy
Type of meal : | Condiments | Condiments
Special diet :
1 small to medium onion, minced
3 garlic cloves, crushed
½ cup (125 mL) chopped fresh cilantro
½ cup (125 mL) chopped fresh parsley
2 tbsp (25 mL) freshly squeezed lime juice
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) smoked paprika
1 tsp (5 mL) chopped fresh oregano
1 tsp (5 mL) ground cumin
Sea salt, to taste
1 can (14 oz/396 g) hearts of palm, drained and diced
4 large, firm ripe tomatoes, seeded and diced
4 scallions (green onions), thinly sliced
2 green chilies (serrano or jalapeño), seeded and finely diced
1 roasted red pepper, drained and diced
¼ cup (50 mL) olive oil
1 tbsp (15 mL) honey, or to taste
1 ripe avocado, diced
Cracked black pepper, to taste
- For marinade, in a small bowl, combine onion, garlic, cilantro, parsley, lime juice, vinegar, paprika, oregano, cumin and a pinch of sea salt. Whisk together and let stand for at least one hour.
- In a medium bowl, add hearts of palm, tomatoes, scallions, chilies and roasted red pepper. Combine, being careful not to crush the tomatoes and peppers. Set aside.
- Add olive oil and honey to marinade; whisk well. Pour over tomato mixture, then gently fold in avocado. Add black pepper and additional salt, if desired. Serve immediately.