This salsa is the perfect fresh summertime salsa. I first ate this delicious salsa, on a crisp spring day an hour or so north of New York City. I spent the last year of college frequently flying to New York, trying to make as many connections with photographers as possible, that way when I graduated I would already have a head start in an industry that I was so eager to work in. I spent one week with a photographer, who did beautiful work, and I was so excited to be able to spend a week interning for him. He was a ways outside of the city which was fine. I would take the subway very early to Grand Central Station, pick up coffee and a fresh bagel, and spend the next while watching the countryside go by, reading my book and enjoying my morning. What I actually spent the time doing was going through his massive prop dish collection, cleaning and organizing every single dish. I had hoped, considering that I flew myself out there and spent a week cleaning his studio, was to have some sort of actual conversation with this photographer whom I admired greatly about how he achieved his work, considering that he was not busy or working the week that I was there. I then learned the great lesson that it is incredibly important, when you are interviewing with someone, interning with them, or freelancing with the hope of working with an individual full time, is that it is just as important to decide if you want to work with them, it’s not just selling yourself, you are taking stock in what sort of person they are, and to see how they treat you. I did make it out of that week with an incredible salsa recipe which he made that last afternoon I spent in his studio. I have to say, kind of worth it.
Sadly I did not take an after photo of in my haste to make it to the 4th of July BBQ that I was invited to. This recipe however is very simple to make, so no need really for the after photo to get the idea.
- 2 portobello mushrooms
- 1 lbs. tomatillos, peeled and washed
- 1/2 yellow onion
- 1 bunch cilantro
- 2 jalapeno peppers
- 2 limes
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. kosher salt
Finely dice all ingredients together in a large bowl. Juice the two limes, and add salt and pepper to taste. Chill in the fridge for at least one hour to let all of the flavors combine.