Two weeks ago, it was too hot to even think about turning on my oven. This week, it’s too hot to even look in the direction of the stove. It’s often times like these that lead to edible discoveries, even if they’re born out of necessity and desperation.
The need to not add more heat to our Cape Cod rental, and the desperation of a very hungry culinary student. You’ve had these thoughts, “what do I have in the kitchen that I can whip together really fast?” The answer this time: tomatoes, onions, garlic, parsley (the basics) and a cabinet full of condiments, including the Asian version of hot sauce, Sriracha. It’s a spicy red sauce made of ripe chili peppers puréed with garlic. It adds a great kick to this quick and versatile fresh salsa…
Which acts as a perfect complement to baguette, sourdough, tortilla chips or even pita pockets. Grilling steaks, lamb or pork chops? It tastes great with those too, adding sweet and hot flavors to the smoky, charred meat. And in that version of dinner, you could even assign the grilling to someone else – leaving more time for cooling down and munching on chips and salsa.
- 4 ea Roma tomatoes, seeds removed, small dice
- ¼ ea red onion, small dice
- 4 garlic cloves, minced
- 2 Tbs Italian parsley, chopped
- 1 Tbs red wine vinegar
- 1 tsp granulated sugar
- 2 tsp extra-virgin olive oil
- Dashes of Sriracha or other hot sauce
- Salt and pepper to taste
Method: Combine all ingredients, and let flavors marry for an hour. Serve with toasted sourdough bread, tortilla chips or on top of grilled meats or fish.
Side Note.Â When buying baguettes and other freshly baked bread, cut what you need for that day and freeze the rest wrapped tightly in plastic wrap. This way, the excess bread doesn’t go stale, and you have reserves for times of desperation.