Eastbluff Newsletter Recipes

Essential Chopped Tomato-Serrano Salsa (Salsa Mexicana Classica)


  • 12 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes
  • Fresh serrano chiles to taste (roughly 3 to 5, 1/2 to 1 ounce total, or even more if you like it really picante), stemmed
  • A dozen or so large sprigs of cilantro
  • 1 large garlic clove, peeled and very finely chopped (optional)
  • 1 small (4-ounce) white onion
  • 1 1/2 teaspoons fresh lime juice
  • Salt, about 3/4 teaspoon


Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.

Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less picante). Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves. Scoop the chopped cilantro into the tomato mixture along with the optional garlic. Next, finely dice the onion with a knife (a food processor will turn it into a sour mess), scoop it into a small strainer, then rinse it under cold water. Shake to remove the excess water and add to the tomato mixture. Taste and season with lime juice and salt, and let stand if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving.

Slow Smoked Wild Salmon with Homemade Blackberry Pepper Glaze

From The Morrow Family Kitchen
  • 1 large fresh Wild Salmon Filet
  • 1 teaspoon brown sugar
  • ½ teaspoon fresh cracked pepper
  • 3 scallions thinly sliced
  • Juice and zest from one lemon
  • Glaze:
  • 2 cups blackberry jam (homemade is best)
  • 1 Serrano chili pepper sliced, with seeds removed
  • ½ teaspoon fresh cracked pepper
  • Heat the smoker to 250 degrees.
  • Combine the lemon juice, zest, ½ teaspoon cracked pepper and brown sugar. Pour over salmon filet, cover and chill for one hour.
  • Combine glaze ingredients in a small sauce pan. Heat the glaze on the stove top until just simmering, for about ten minutes, then remove from the heat. Remove the Serrano chili slices from the glaze.
  •  Pour a generous amount of the glaze over the chilled salmon filet. Top with the sliced scallions. You will have extra glaze, it will keep for a week, covered, in the refrigerator.
  • Smoke the salmon for about 40-45 minutes or until it is cooked through and flaky.
  • Serve salmon with extra sauce and fresh blackberries.