We love diving into the world of Diana Kennedy’s recipes a true gem in Mexican cuisine. As a renowned expert she’s spent decades uncovering authentic flavors from bustling markets to remote villages sharing them with eager home cooks like us.
These dishes aren’t just meals they’re stories of tradition and taste that bring Mexico’s heart to our tables. We’ll guide you through simple yet bold creations that honor her legacy and spice up your everyday cooking.
Ingredients
In our journey through Diana Kennedy’s authentic Mexican recipes, we focus on the essential ingredients that capture the vibrant flavors and traditions she championed. These components, sourced from Mexico’s diverse regions, form the foundation of dishes like her classic Salsa Roja—ensuring every bite tells a story of cultural heritage.
To prepare this recipe, we organize the ingredients in the order they are used, with specific prep notes for accuracy and ease.
- Fresh tomatoes (4 medium-sized, ripe Roma tomatoes): We dice these first for the base, ensuring they are firm and free of blemishes to enhance the sauce’s fresh, tangy essence.
- White onion (1 medium, finely chopped): Prepared next for sautéing, we select a crisp onion to add a sharp, aromatic depth that balances the dish’s heat.
- Garlic cloves (3, minced): We crush and mince these just before use to preserve their pungent, earthy flavor, which is key to Kennedy’s emphasis on regional authenticity.
- Jalapeño peppers (2, seeded and finely chopped): Handled with care for their medium heat, we remove the seeds to control spiciness while maintaining the peppers’ bright, fruity notes.
- Fresh cilantro (1/2 cup, roughly chopped): Added towards the end, we use vibrant, leafy cilantro for its citrusy freshness, reflecting Kennedy’s dedication to using herbs at peak quality.
- Lime (1, juiced): We squeeze this fresh to provide a zesty acidity that brightens the overall flavor profile, drawing from Mexico’s coastal influences.
- Salt (1 teaspoon, or to taste): Incorporated last for seasoning, we opt for coarse sea salt to mimic traditional methods and enhance the natural tastes without overwhelming them.
- Olive oil (2 tablespoons): Used for initial cooking, we choose a high-quality extra-virgin variety to lend a subtle, fruity richness that Kennedy often highlighted in her writings.
This selection not only honors Kennedy’s meticulous approach but also ensures authentic Mexican cuisine shines through in every step of our cooking process.
Tools and Equipment
To bring Diana Kennedy’s authentic Salsa Roja to life, we rely on a selection of essential tools and equipment that ensure precision and efficiency in the kitchen. These items honor Kennedy’s emphasis on traditional techniques while making the process accessible for home cooks. Let’s outline the key tools we’ll need, organized by their role in preparation.
Basic Preparation Tools
- Cutting board: A sturdy, non-slip cutting board is crucial for safely chopping ingredients like onions, garlic, and jalapeños. We recommend a wooden or bamboo option to maintain the fresh flavors without altering tastes.
- Chef’s knife: Opt for a sharp 8-10 inch chef’s knife to dice tomatoes and herbs with ease, reflecting Kennedy’s meticulous approach to texture and authenticity.
- Measuring cups and spoons: Accurate measurements are key for balancing flavors in Mexican cuisine, so use a set of stainless steel cups and spoons to measure items like salt and lime juice precisely.
Cooking and Blending Essentials
- Skillet or frying pan: A medium-sized, heavy-bottomed skillet helps in roasting or charring ingredients such as tomatoes and peppers, enhancing the depth of flavor that Kennedy celebrated in her recipes.
- Blender or food processor: For achieving the perfect consistency in Salsa Roja, a high-speed blender with at least 500 watts is ideal. It allows us to pulse the mixture without over-processing, preserving the dish’s vibrant texture.
Additional Handy Items
- Mixing bowls: Glass or ceramic bowls in various sizes keep ingredients organized and make mixing straightforward, ensuring our workspace stays efficient during assembly.
- Spatula or wooden spoon: A heat-resistant spatula is perfect for stirring and scraping, helping us incorporate flavors seamlessly while avoiding damage to cookware.
By equipping ourselves with these tools, we can replicate the traditional methods Diana Kennedy championed, turning simple ingredients into a masterpiece of Mexican heritage. Always prioritize quality and safety to elevate our cooking experience.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the steps to prepare Diana Kennedy’s authentic Salsa Roja. We’ll use her time-honored techniques to capture the vibrant, smoky flavors that define traditional Mexican cuisine.
Prep
Before we begin cooking, we’ll prepare our ingredients to ensure everything is ready for a seamless process. Start by washing 2 pounds of fresh Roma tomatoes under cold water to remove any dirt, then pat them dry with a clean towel. Next, peel and mince 2 cloves of garlic and dice 1 medium white onion into small, uniform pieces for even roasting—aim for ½-inch cubes to enhance flavor release.
For the heat, slice 2 jalapeño peppers lengthwise, removing the seeds and membranes if you prefer a milder salsa, then chop them finely. Meanwhile, pick and chop a handful of fresh cilantro leaves—about ¼ cup—to add a bright, herbaceous note. Finally, juice 1 lime to yield approximately 2 tablespoons, and measure out 1 teaspoon of salt and 1 tablespoon of olive oil. This preparation sets the stage for the rich aromas and textures that make Kennedy’s recipes so memorable.
Cook
With our ingredients prepped, we’ll now cook them to develop deep, roasted flavors that honor Diana Kennedy’s emphasis on authenticity. Heat a medium-sized skillet over medium-high heat for about 2 minutes until it’s hot, then add 1 tablespoon of olive oil and swirl to coat the bottom evenly.
Add the diced white onion and minced garlic to the skillet, stirring frequently with a heat-resistant spatula for 3-4 minutes until they turn golden and fragrant—this step unlocks their sweet, savory essence. Next, incorporate the chopped jalapeño peppers and whole Roma tomatoes, cooking for another 5-7 minutes while occasionally turning the tomatoes to achieve a slight char on the skin. The tomatoes should soften and release their juices, filling the kitchen with an irresistible smoky aroma that evokes the heart of Mexican markets. Once done, remove the skillet from the heat and let the mixture cool for 5 minutes to prevent splattering during the next step.
Assemble
Now it’s time to bring everything together into a cohesive, flavorful salsa that showcases Kennedy’s mastery. Transfer the cooled cooked mixture from the skillet into a high-speed blender, then add the chopped fresh cilantro, lime juice, and salt.
Blend on medium speed for 20-30 seconds until the mixture reaches a chunky yet smooth consistency—pulse if you want to maintain some texture for authenticity. Taste and adjust seasoning if needed, perhaps adding a pinch more salt to balance the acidity. Once blended, pour the salsa into a serving bowl and let it rest for 10 minutes to allow the flavors to meld, resulting in a vibrant, tangy finish that highlights the cultural depth of Diana Kennedy’s recipes.
Make-Ahead Instructions
One of the beauties of Diana Kennedy’s Salsa Roja is its ability to improve with time, allowing us to prepare it in advance for effortless meals that capture authentic Mexican flavors. By planning ahead, we honor Kennedy’s emphasis on fresh, vibrant ingredients while making our cooking routine more convenient and flavorful.
Preparing Ahead
To get started, we follow the core steps from our earlier instructions but add a few tweaks for make-ahead success. First, after blending the salsa to our desired consistency, we let it cool completely at room temperature for about 15-20 minutes. This pause ensures the flavors meld without overcooking. Once cooled, we transfer the salsa into airtight containers, such as glass jars, to preserve its freshness and prevent oxidation.
Storage Tips
Proper storage is key to maintaining the integrity of Kennedy’s traditional recipe. We recommend the following based on storage method:
- Refrigeration: For short-term use, store the salsa in the refrigerator. It will keep for up to 5 days, with flavors deepening beautifully by day two.
- Freezing: For longer storage, portion the salsa into freezer-safe bags or containers. It can last up to 3 months in the freezer, making it ideal for meal prep.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigeration | Up to 5 days | Use glass containers; stir before serving to refresh texture. |
| Freezing | Up to 3 months | Thaw overnight in the fridge; avoid repeated freezing to preserve quality. |
Reheating and Serving Guidelines
When we’re ready to enjoy our Salsa Roja, we gently reheat it on the stovetop over low heat for 2-3 minutes, stirring occasionally to revive the roasted notes Kennedy cherished. If serving cold, simply remove it from the fridge and let it sit at room temperature for 10 minutes to enhance its aroma. For optimal results, we add a squeeze of fresh lime just before serving to brighten the flavors, ensuring each bite reflects the rich heritage of Mexican cuisine.
Conclusion
We’ve delved into Diana Kennedy’s timeless recipes and seen how they bring authentic Mexican flavors to our kitchens. Embracing her techniques lets us honor a rich culinary heritage while elevating everyday meals.
As we experiment with these dishes we’ll discover new tastes that connect us to traditions. Let’s keep Kennedy’s spirit alive in our cooking adventures for more vibrant home-cooked experiences.
Frequently Asked Questions
Who is Diana Kennedy?
Diana Kennedy was a renowned British-born expert on Mexican cuisine who dedicated her life to exploring and preserving authentic regional flavors. She traveled extensively across Mexico, documenting traditional recipes and ingredients, and shared them through her books and teachings. Her work highlights the cultural stories behind the food, making her a pivotal figure in promoting genuine Mexican culinary heritage.
What is Salsa Roja?
Salsa Roja is a classic Mexican sauce made from fresh, roasted ingredients like tomatoes, onions, garlic, and chilies. Diana Kennedy’s version emphasizes authentic flavors that capture Mexico’s vibrant traditions. It’s versatile, used as a dip, topping, or condiment, and represents the rich storytelling in Mexican cuisine through simple, flavorful preparation.
What are the key ingredients in Diana Kennedy’s Salsa Roja?
The main ingredients include fresh Roma tomatoes, white onion, garlic, jalapeño peppers, cilantro, lime, salt, and olive oil. Kennedy selected these for their authenticity and ability to enhance natural flavors. Prepare them in the order used: start with tomatoes and aromatics for roasting, then add herbs and seasonings to balance the taste while honoring traditional methods.
What tools are essential for preparing Diana Kennedy’s Salsa Roja?
You’ll need a sturdy cutting board, sharp chef’s knife, measuring cups and spoons, a medium skillet for roasting, and a high-speed blender for smooth consistency. Mixing bowls and a heat-resistant spatula help keep things organized. These tools ensure precision and efficiency, allowing home cooks to replicate Kennedy’s traditional techniques with ease.
How do I make Diana Kennedy’s Salsa Roja?
Start by washing and chopping ingredients like tomatoes, onion, garlic, and jalapeños. Sauté onion and garlic in a skillet, add tomatoes and peppers to roast, then blend everything with cilantro, lime juice, salt, and olive oil until smooth. Let flavors meld before serving. This step-by-step process takes about 20-30 minutes and brings out the salsa’s authentic taste.
Can I prepare Salsa Roja in advance?
Yes, Diana Kennedy’s Salsa Roja improves with time as flavors develop. Make it ahead and store in the fridge for up to 5 days or freeze for up to 3 months. Use airtight containers to maintain freshness. When ready, gently reheat on the stovetop or let it sit at room temperature, adding a fresh lime squeeze for enhanced vibrancy.
How should I store and reheat Salsa Roja?
Store Salsa Roja in an airtight container in the refrigerator for up to 5 days or freeze in portions for up to 3 months to preserve flavors. To reheat, warm gently on the stovetop over low heat to avoid scorching, or let it come to room temperature. Add a squeeze of lime before serving to refresh the taste and keep it authentic.