Roasted Tomato Salsa

Easy and so much better than the stuff you buy from the store.

1 pound/ 450 g fresh tomatoes, sliced in half
1 red onion, quartered
2 cloves of garlic
2 green chili peppers
⅓ cup cilantro, chopped
juice from ½ a lime

Preheat broiler. Place tomatoes, onion, garlic, and peppers on a baking sheet. Sprinkle with salt. Broil until slightly charred.

Place in a food processor with cilantro, lime juice, and another sprinkle of salt. Puree. Serve.

Great with chilaquiles.

Refried Beans

If you are able to cook these with lard, they’re even better. You can add a chopped chili if you like it spicy.

bacon grease from 6 fatty slices of bacon
350 g cooked pinto beans
½ chopped onion
salt and pepper

Heat grease in pan. Add onion and sauté until softened. Add beans. If using homemade beans, add bean cooking liquid. If using canned beans, add a splash of water. Season with salt and pepper. Boil until liquid reduces and beans start to fall apart. Mash with a potato masher to a smooth consistency.

Great with chilaquiles.


Tabbouleh is a parsley salad with a few extras thrown in.
The amount of time your bulgur needs to soak will depend on its grade. A fine grade bulgur will only need a minute; if you use a coarser grade like I did, it can take 20 minutes. If you can’t find bulgur you can use couscous instead.

You can see it being made in our Mixed Meze Plate Video.

1/3 cup bulgur wheat
2 large tomatoes, finely chopped
1 shallot, finely chopped
3 tablespoons lemon juice
3 bunches of parsley, finely chopped
1 bunch of mint, finely chopped
1/3 cup of olive oil
salt and freshly ground black pepper, to taste.

Pour boiling water over bulgur. Let it sit until softened and drain.

Combine all the ingredients in a bowl. Stir and serve.

For more meze salad recipes check out our Tomato, Cucumber, and Red Pepper Salad.