This week we'll continue on last week's burrito theme. I figure, if you're going to have a burrito, you'd better make salsa so you don't have to buy that Tostitos stuff. So here we go: salsa by Kumar. I'm going to give you two kinds just because.

Regular Ol' Pico de Gallo Salsa

Ingredients: 6 ripe tomatoes or 1 20 oz can of tomatoes (chopped)*** 1 or 2 jalapenos, depending on how hot you like it (chopped) 1/2 cup chopped cilantro (that's 1/2 cup AFTER you chop it; chop it well) juice of 1/4 of a lemon (more if desired) 3 green onions (chopped) pinch of salt

If you've chopped all the ingredients like a good kid, all you really have to do is combine them. Stir a bit and, um, you're done. It might be a good idea to add the jalapeno a small amount at a time to make sure you don't make it too hot. If it does get too hot, though, you can always just add more tomatoes, etc., to offset the heat.

If you choose to use a food processor instead of the good ol' knife-and-cutting-board method, make sure you put the garlic, jalapeno and onion in first so they get chopped well. Adding the lemon juice will help keep things moving. Add the cilantro before the tomatoes.

This is a pretty super basic salsa, if you ask me. Have some with chips and put it in your burrito and voila. Tastytown. It also goes great on tacos and tostadas and whatever else your pan-ethnic palate can think up.

Some people add garlic. I usually don't. Things get too dang garlicky for my tastes that way. The rice has plenty of garlic. If you like your salsa garlicky, though, a la Sal's, add 1 clove at the most. Unless you are a garlic maniac, in which case my words are all in vain - do as you will.

*** Make absolutely sure you get good tomatoes. If they look bad in the store, they almost certainly are bad. Sadly, it isn't tomato season yet, but once it is (June-ish), get all the fresh tomatoes you can from a farmer's market or your friends' parents who grow them. They're literally a million times better that way. In the interim, just try to find fresh-looking ones; I don't have much advice beyond that. Staying organic is a good plan. Greenhouse-grown tomatoes can often be very very good, especially if they're local. OR you can go the canned route, which offers a different sort of salsa but good nonetheless, especially if you get good canned tomatoes. Organic canned tomatoes are readily available at Trader Joe's and Whole Foods and probably plenty of other places. They're cheapest at the Joe's, as far as I can tell.

Kumar's Black Bean Salsa

One can (or one cup soaked & cooked) black beans*** 1/2 cup corn (frozen is fine, or you can chop it off the cob if you've got some fresh stuff) 1/2 cup cilantro (chopped) 1 tomato (chopped) 1/4 cup lemon or lime juice (or go half and half for some REAL fun) 1 or 2 jalapenos, depending on your tolerance (chopped) 2 green onions (chopped) salt & pepper to taste

Once again, combine all ingredients once chopped and you're good to go. A bit of jicama or some red or green bell pepper also make scrumptious additions to this sort of salsa. I like this one best with chips.

*** If you want to cook the black beans yourself, be my guest. I don't know if it's super important for this salsa but some folks like them better that way. You'll need to buy them dry, soak them overnight and then bring them to a boil and simmer for an hour or two. Kumar's a busy guy though and he usually just sticks to the can. Organic pleez.

Gosh, I don't know what else to say. I guess salsa is pretty easy stuff. Some folks like to get cray-zay by grilling or broiling the onions, garlic and peppers first. This can be pretty wonderful, I admit. If you like your salsa to be of one smooth, uniform texture, just put the ingredients in a food processor. I often use the food processor when working with canned tomatoes.

Anyway, look at me. Ramble ramble. It's been a busy few weeks for the K-dog. I hope this sexy salsa tides you over until next time, when I promise seasonal, sensational sandwiches.

Love,

Kumar

Kumar is a vegan!