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Sauces and Condiments

Salsa for cocido

Salsa for cocido
Los Angeles Times

It's light but satisfying, fabulously flavorful and not at all fussy. Cocido -- a meal in a bowl with a Mexican accent and Spanish antecedents -- is made with beef shank and seasonal fresh vegetables, and served with Mexican rice ... Read more

Total time: 15 minutes, plus 2 hours standing time | Makes 1 cup
  • 1 large clove garlic
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped onion (about 1/2 small onion)
  • 3 tomatoes, peeled and finely chopped
  • 1 to 2 serrano chiles, seeded and finely chopped
  • 1 teaspoon lime juice
  • 2 tablespoons chopped cilantro

Step 1In a mortar or small bowl, mash the garlic in the salt until dissolved to a paste. Place in a serving bowl. Add the onion, tomatoes, chiles (salsa should be hot, but adjust amount of chiles to level of heat desired) and stir to blend well.

Step 2Stir in the lime juice and cilantro. Let stand at room temperature about 2 hours for flavors to blend. Serve at room temperature as an accompaniment to cocido.


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