Texas Monthly: Great Bowls Of Fire!

Featured in the July/August 1989 issue of Domain Magazine

Nancy Beckham's Salsa Creole Cruda

A naturally sweet, tropical interpretation of the traditional Mexican tomato-and-chile sauce.

6 large ripe tomatoes, chopped (peel if skins are tough)
1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8)
4 to 5 fresh serrano chiles, seeded and chopped
1 medium red onion, chopped
2 to 3 fresh jalape�o peppers, seeded and chopped
4 cloves garlic, minced
3 tablespoons chopped cilantro
2 tablespoons chopped fresh oregano
2 teaspoons freshly ground coriander
1 tablespoon sweet red chile powder
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
8 jumbo green olives with pimientos -- sliced
8 to 10 nicoise-style black olives, pitted

Combine all ingredients in nonmetalic bowl (preferably pottery), and let stand at least 15 minutes. Adjust seasoning to taste.

Makes About 3 1/2 cups.

Great Bowls Of Fire!

Pungent, exciting, and healthy, these versatile recipes for new salsas prove that condiments are the best protection against ordinariness. (Click here for more salsas.)

Produce
6 large ripe tomatoes
4 to 5 fresh serrano chiles
1 medium red onion
2 to 3 fresh jalape�o peppers
garlic
cilantro
fresh oregano
1 lime or lime juice

Grocery
canned tomatoes
freshly ground coriander
sweet red chile powder
olive oil
balsamic vinegar
salt
freshly ground black pepper
jumbo green olives with pimientos
nicoise-style black olives