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Capers and
Jalapeno Pepper Salsa

The flavors from the Mediterranean along with a Mexican touch create the capers and jalapeno pepper salsa. This preparation is full of history because it denotes the influence that the Europeans had in the Mexican culture, the impact was such that it was even captured in the cuisine.

The main ingredient of this salsa, the capers, were quickly adopted by the Veracruzan cuisine and the Yucatecan cuisine – where they are used to season fish, chicken and in some occasions pasta.

The capers are some small balls, the size of a pea, of dark green color and they are the flower buds of a bush. Its origin is situated in Asia but it was in the Mediterranean countries where it gained protagonism for its culinary uses.

Although the capers’ flavor is slightly bitter it is only perceived as small notes in the salsa because many more ingredients are used that generate a flavor that is soft, balanced and the spicy touch cannot be missed. Another surprise that the recipe offers is that it is creamy... you will like it a lot.

About the Recipe

• In this preparation there are many things to do but is not difficult to make.
• It is very important to use the capers in vinegar so the salsa has the correct flavor.
• The jalapeno pepper is used pickled and it can be bought canned or you can prepare it.
• The total preparation time is of 15 minutes.
• With this recipe 1½ cups of salsa are obtained.

Ingredients

45 Capers in Vinegar (3.1 oz)

1 Pickled Jalapeno Pepper (.5 oz)

1 Lime (1 oz)

1/4 of an Onion (1.2 oz)

2 Garlic cloves (.2 oz)

1 Dill sprig (.3 oz)

1 cup of Mexican Cream (8.4 fl oz)

2 tablespoons of Butter (1 oz)

Pepper to taste

1 teaspoon of Salt

Cookware

1 Saucepan

1 Frying Pan

1 Blender

1 Cutting Board

1 Turner

1 Knife

1 Lime Squeezer (optional)

Directions

Cut and Fry

1. Remove the veins and the seeds of 1 pickled jalapeno pepper.
2. Finely chop the jalapeno pepper with the one you worked, 1/4 of an onion and 2 garlic cloves; then set aside.
3. Melt in a frying pan over low heat 2 tablespoons of butter, then incorporate:

• The Onion that was minced.
• The Garlics that were minced.

4. Mix the frying pan ingredients and fry them for approximately 1½ minutes, until they look a bit transparent; stir regularly.
5. Add in the frying pan 45 capers in vinegar. Mix the ingredients and fry them for about 30 seconds, until the capers are lightly fried; stir regularly.
6. Transfer from the frying pan to a blender the ingredients that were fried.

Blend and Cook

1. Also incorporate in the blender, along with the other ingredients:

• The juice of 1 Lime.
• 1 Dill sprig.
• 1 cup of Mexican Cream.
• Pepper to taste.

2. Blend very well the ingredients.
3. Put in a saucepan:

• The Mixture that was blended.
• 1 teaspoon of Salt.

It is possible that the mixture won’t need the teaspoon of salt because the capers are already salty.

4. Mix the saucepan ingredients and cook them over low heat for about 4 minutes, until they thicken a little; stir occasionally.
5. When the cooking is done add in the saucepan the jalapeno pepper that was minced and then mix very well the capers and jalapeno pepper salsa.

Mixture of Cultures