This conversation got me thinking that I use that exact phrase quite a lot in my recipes and for a moment I thought I should be more specific. But then I thought, “What favor would I be doing anyone to tell them that a specific amount of salt or lime juice or black pepper will exactly suit their tastes?”
Cooking is far from an exact science and it is crucial to taste your food as you are cooking it. So to my friend who doesn’t know what to do when her salsa falls flat I say use your senses. When the recipe says to taste, that means you actually have to taste it. Does it taste good? Does it make your mouth happy? If not it probably needs something. Start with salt—a pinch or two—then taste it again, better? If not, add a little more and maybe some lime juice and taste again. Repeat this process until you say to yourself “damn that salsa is good!” This is what season to taste really means.
This salsa is a great compliment to chips but I really love it with these black bean cakes and fried eggs from CHOW. If you like a little heat a seeded, minced jalapeno would work nicely here too.
A chunky salsa filled with fresh tomatoes, ripe hunks of avocado, lots of lime, and cilantro.
- 1 cup diced tomatoes
- 2 avocadoes, pitted, peeled and diced
- 1 small white onion, small dice
- 1 clove garlic, minced
- Juice from 1 lime
- 1/4 cup chopped cilantro
- 1 teaspoon kosher salt
- Combine all ingredients in a medium bowl. Gently mix to combine, then taste and add more salt or lime juice if necessary.