RED TOMATO-CHILI SALSA

Mexican

This multipurpose condiment can be fond in every Mexican kitchen.   A basic crowd pleaser on its own, as the popularity of corn tortilla chips and salsa attests, it can also be mixed with black beans or pinto beans to create another dip.  Use as many chilies as suit your taste.

INGREDIENTS

• 2 medium tomatoes, diced (about 1 cup)
• 1/2 medium onion, peeled and diced
• 1-2 serrano chilies or any fresh chilies, finely chopped
• Generous handful finely chopped fresh cilantro leaves (about 1/4 cup)
• 1/4 cup (60 ml) water
• Sea salt

METHOD

• Mix tomatoes, onions, chilies, and cilantro in a small bowl.
• Add water and season with salt. 

Makes 1 1/2 cups (350 g)

MIND REFRESHER

Watch the moment's mind as you prepare the salsa, as the mind gets hooked by a distraction, let go and come back to what you are doing.

VARIATIONS:  Indian Flavor:  To above ingredients add diced cucumber, lemon juice, and a pinch sugar. Bhutanese Flavor:  To above ingredients add feta or cottage cheese.

SPICY-SOY-SAUCED TOMTOES

Indonesian

Condiments in Indonesian cooking are just as important as the savory dishes they are served with.  Meals come with a small platter of three or four different, flavored, textured, and colored smalls (condiments) to taste.  The soy sauce in this condiment gives it a salty flavor, with pungent and sour notes.

INGREDIENTS

• 2 medium tomatoes, cut in half and sliced (about 1 cup)
• 2 small Thai or serrano red or green chilies, seeded and thinly sliced (use to taste)
• 2 small shallots or 1/4 red onion, peeled and thinly sliced (about 1/4 cup)
• 2 tablespoons soy sauce
• 3 tablespoons fresh lemon juice
• 1 tablespoon finely chopped fresh basil or fresh cilantro leaves

MIND REFRESHER

Stand straight, relax, and breathe normally; appreciate whatever is happening.

METHOD

• Mix tomatoes, chilies, shallots, soy sauce, lemon juice, and basil in a bowl.
• Serve as a condiment. 

Makes 1 cup (250 g)

TOASTED TAMARI SUNFLOWER SEEDS

Australian

These are good to have on the table as well as to keep by the stove, along with Indonesian fried shallots.  Add a sprinkle here and there to give dishes a crunchy texture.  Packets of deep-fried shallots are generally available in Asian stores.  If the packets lose their crispness, put them in the oven on low heat and then let them cool.  A pile of the shallots and these seeds on top of a plate of steamed greens is wonderful.   Also try making a combination of seeds--sunflower, pumpkin, flax, and sesame.

INGREDIENTS

• 1 cup (150 g) sunflower seeds
• 2 tablespoons tamari or soy sauce

METHOD

• Roast seeds in a dry medium skillet over medium heat until lightly browned.
• Remove from heat and stir in tamari.
• Transfer to a container and store.. 

MIND REFRESHER

Stand straight, breathe normally, and breathe in and out 3 times; as the mind wanders, bring it back to the breath.

Makes 1 cup (150 g)