Aug 17, 2010
Diana Kennedy has long been considered the matriarch of Mexican food, and her work is clear and doable. How to Cook a Wolf re-creates Mrs. Kennedy's simple, versatile, and refreshing salsa cruda.
Credit: How to Cook a Wolf
Get the Recipe from How To Cook a Wolf
It is even good sprinkled on a plain white fish filet, like Halibut and baked in the oven. You can mix a can or two of rinsed black beans in there and you have a new salsa or salad...