Ingredients:
1 bunch spring onions (scallions)
chillies to taste
2 cloves garlic crushed
fresh tomatoes
half bell pepper
bunch fresh coriander (cilantro)
salt
lime
cider vinegar
splash of oil
Making Salsa can be totally absorbing, as can any task that is repetitive and needs focus. I chop and scrape, and finely chop some more – very therapeutic.
Today a bonus ingredient is a malfunctioning speaker that encourages me to connect my headphones and cocoon myself away from the outside world. I am transported back to my salsa teacher; the lovely Isabel Mournian who was my adopted grandmother although living thousands of miles away in San Diego. We didn’t meet many times over the 20 years or so that I knew her, and that was ok. “Do you like coriander?” she asked. “Yes” I said though had only tasted it once and thought it disgusting. This time I loved it and have been addicted ever since.
Through the headphones comes the beautiful strains of Harvest Moon sung by Cassandra; a wonderful interpretation. The serendipity of tuning into Spotify’s Discover Weekly – especially for me! https://open.spotify.com/track/21HsI1RpRHEjbUjmzHtIyj
I like to add salt and the lime juice before adding the coriander, vinegar and oil – it makes a better texture and I like the way it draws out the juices. I taste and feel the kick of the chillies, adjust the seasoning a little and stir in the aromatic coriander. I’ve thrown the halved limes into a glass of water and enjoy the refreshing taste which also accidentally incorporates some of the other ingredients. Waste not want not. You could call it mindfulness I suppose; I think it’s just cooking and life, especially life.