Returning to my food writing roots, I offer you this recipe.
You may find yourself at home on a snowy day, with work canceled and your tummy hankering for a warming breakfast of huevos rancheros. I know it’s a plausible situation, because it happened to me today. Here’s the salsa I came up with, using what I had around the house (because when this happens to you, living in D.C. may have thinned your skin just a tad, and you may shudder at the thought of venturing to the store in four inches of snow).
Makes about 2 cups
1 15-oz can (or half of a 28-oz. can) fire-roasted diced tomatoes
1 heaping Tbs. onion, minced
1 clove garlic, minced
1/2 tsp. of whatever chili pepper you have around, or to taste (try ground cayenne, minced canned chipotles, crushed dried pepper, or chopped fresh jalapeno if you’re lucky enough to have one on hand)
1 tsp. preserved lemon, minced and/or 1 tsp. lime juice
Salt to taste (not necessary with preserved lemon)
Fresh cilantro, chopped (if you were smart enough to buy some at the farmers market this weekend, which I was not)
What to do
Combine ingredients in a small mixing bowl or pint-sized storage jar.
Stir well and serve with fried eggs, black beans, and warm tortillas for the huevos rancheros idea. Add crumbled queso seco and slices of avocado if you have them.
Or serve the salsa with tortilla chips for dipping.
Refrigerate leftovers. The flavors will intensify after a few hours, and the chilis will become for picante.