iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chipotle Roast Chicken Tacos

Ingredients:
1/4 cup (1/2 stick) butter, softened
1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
4 teaspoons minced canned chipotle chiles in adobo*
1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
2 large onions, each cut into 8 wedges through root end, leaving root ends intact
12 garlic cloves, peeled
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
8 warm corn tortillas
1 avocado
halved
pitted
peeled
thinly sliced

Instructions:
Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Position rack in bottom third of oven and preheat to 400°F. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon seasoned butter over breast meat and thigh meat under skin.Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.
Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.
Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.
Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.
Cut meat from chicken (reserve 1 1/3 cups for tostadas). Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.
Dried smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
Turmeric Almond Dressing

Ingredients:
3 (2-inch) pieces fresh turmeric, peeled and roughly chopped, or 2 teaspoons ground dried turmeric
1 (1-inch) piece fresh ginger, peeled and roughly chopped
1 garlic clove, roughly chopped
1/4 cup plus 2 tablespoons fresh lemon juice
3 tablespoons natural almond butter
1 tablespoon honey
1/4 teaspoon kosher salt

Instructions:
Combine all ingredients with 3 Tbsp. water in a blender and purée until smooth, about 3 minutes. Taste and adjust salt or lemon juice, if desired.
The Spring Forward

Ingredients:
1 (750ml) bottle vodka
2 large rosemary sprigs
1 1/2 ounces rosemary-infused vodka
1/2 ounce simple syrup
1/2 ounce fresh ruby red grapefruit juice
1/2 ounce fresh lemon juice
Rosemary sprig
for serving

Instructions:
Place rosemary sprigs in a 1-qt. resealable glass jar and pour in vodka (reserving bottle). Let sit at room temperature for 24 hours. Taste, and if desired rosemary flavor is present, remove the rosemary sprigs and pour back into vodka bottle, or infuse for an additional 24 hours if more flavor is desired.
In a cocktail shaker, combine rosemary-infused vodka, simple syrup, grapefruit juice, and lemon juice. Add ice and shake. Strain into an ice-filled rocks glass and garnish with rosemary sprig.
Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Ingredients:
2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon butter, diced
2 garlic cloves, thinly sliced
1 small jalapeño (preferably red), seeded, coarsely chopped
1 teaspoon honey
1/2 teaspoon ancho chile powder*
1/2 teaspoon ground cumin
1/4 teaspoon coarse kosher salt
2 1-to 1 1/4-pound pork tenderloins
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon smoked paprika**
1 teaspoon coarse kosher salt
1 tablespoon extra-virgin olive oil

Instructions:
Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Toss to coat before continuing.
Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.
Available in the spice section of many supermarkets and at Latin markets.
** Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
Especiado Cocktail

Ingredients:
2 cups dried hibiscus flowers
1 cup (packed) light brown sugar
4 sprigs rosemary
8 whole cloves
6 allspice berries
2 cinnamon sticks, plus more for serving
3 star anise pods, plus more for serving
12 ounces tequila or mezcal
8 lemon slices
halved

Instructions:
Bring hibiscus, brown sugar, rosemary, cloves, allspice berries, 2 cinnamon sticks, 3 star anise pods, and 12 cups water to a boil in a large pot. Cook until reduced by half, 50-60 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids. Chill hibiscus mixture until cold, at least 4 hours.
Stir tequila into chilled hibiscus mixture and serve in rocks glasses filled with crushed ice. Garnish each cocktail with a cinnamon stick, a star anise pod, and a lemon slice.
Do Ahead: Hibiscus mixture can be made 4 days ahead. Cover and keep chilled.
Steamed Artichokes with Garlic Butter

Ingredients:
4 large artichokes (about 2 1/2 pounds), leaving about 1/2" long
2" of water
Salt
Pepper
1 halved lemon
1/2 cup (1 stick) melted unsalted butter
1 finely grated garlic clove

Instructions:
Trim stems from 4 large artichokes (about 2 1/2 pounds), leaving about 1/2" long. Snap off any browned leaves, then remove top fourth of artichokes; discard. If you like, use kitchen scissors to snip off any thorns.
Bring 2" of water to a simmer in a large pot. Fit with a steamer basket and place artichokes inside; season with salt and pepper. Cover and steam until leaves pull out easily and hearts are tender (a paring knife will meet with no resistance), 70–80 minutes. Remove from heat; squeeze 1 halved lemon over.
Mix 1/2 cup (1 stick) melted unsalted butter and 1 finely grated garlic clove in a small bowl; season with salt and pepper. Serve with artichokes.
Clam and Cod Chowder

Ingredients:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 pounds small Yukon Gold potatoes, peeled, halved, quartered if large
2 large leeks, white and pale-green parts only, finely chopped
4 celery stalks, finely chopped
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
1/3 cup dry white wine
4 cups fish stock or bottled clam juice
2 cups heavy cream
4 pounds littleneck clams, scrubbed
2 pounds skinless cod or haddock
cut into large pieces Hot sauce and lemon wedges (for serving)

Instructions:
Heat oil and butter in a large heavy pot over medium. Add potatoes, leeks, celery, and thyme sprigs; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 5 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it's very briny). Cook until potatoes are starting to fall apart (their starch will help give body to the soup), 50-60 minutes.
Add clams to pot and stir to coat. Cover and simmer until clams are just beginning to open, 10-12 minutes. Season cod with salt and pepper and add to pot. Reduce heat to low and cover. Let fish gently poach until cooked through, about 5 minutes (simmering too hard can make fish tough). Season with salt and pepper, if needed, and serve topped with thyme leaves, with hot sauce and lemon wedges.
Hot Toddy Pick-Me-Up

Ingredients:
6 ounces hot rooibos or strong Black tea (such as Ceylon)
1 ounce bourbon (preferably Wild Turkey; nothing overproof)
1 ounce Cognac (preferably Pierre Ferrand or Hine)
1/2 ounce Bénédictine
2 dashes Angostura bitters
1 whole nutmeg
1 lemon wheel studded with a few cloves
1 cinnamon stick

Instructions:
Stir tea, bourbon, Cognac, Bénédictine, and bitters in a mug; grate a little nutmeg over. Garnish with lemon and cinnamon.
Baked Beans with Slab Bacon and Breadcrumbs

Ingredients:
2 cups dried navy or cannellini beans, soaked overnight
2 medium onions, 1 halved, 1 thinly sliced
1 Parmesan rind (optional), plus
1/2 cup finely grated Parmesan
1 head garlic, halved crosswise, plus 4 cloves, finely chopped, divided
2 bay leaves
2 teaspoons kosher salt, plus more
8 ounce slab bacon, cut into 2x1/4" pieces
1 large shallot, thinly sliced
4 sprigs thyme plus 1 tablespoon leaves
Freshly ground black pepper
1/4 cup dry white wine
1 1/2 cups coarsely torn fresh breadcrumbs
2 tablespoons olive oil

Instructions:
Drain beans and place in a large heavy pot along with halved onion, Parmesan rind (if using), halved head of garlic, bay leaves, and 2 teaspoons salt. Add water to cover by 2". Bring to a boil, reduce heat, and simmer until beans are tender, 1–1 1/2 hours.
Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until brown and most of fat has rendered, 8–10 minutes. Transfer to a plate with tongs or a slotted spoon.
Add thinly sliced onion, shallot, thyme sprigs, and three-fourths of chopped garlic to pan drippings in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is starting to caramelize and is very soft, 10–15 minutes. Add wine, bring to a simmer, and cook, stirring occasionally, until liquid is almost completely evaporated, about 4 minutes. Remove from heat and pluck out thyme sprigs.
Preheat oven to 400°. Drain beans, reserving cooking liquid. Transfer beans to a large bowl and mix in bacon, onion mixture, thyme leaves, and 1 1/2–2 cups cooking liquid (this will be most of it; mixture should be consistency of stew); season with salt and pepper. Transfer beans to a shallow 1 1/2-quart baking dish.
Mix breadcrumbs, oil, and remaining chopped garlic in a medium bowl; season with salt and pepper. Scatter over beans; bake until liquid is thickened and bubbling and crumbs are golden brown, 45–55 minutes. Let cool slightly before serving.
Do ahead: Beans can be baked 5 days ahead. Let cool; cover and chill.
Avocado Cream

Ingredients:
2 ripe avocados, pitted, peeled
1/2 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
2 tablespoons finely chopped fennel fronds, plus more coarsely chopped for serving
Kosher salt
Tortilla chips (for serving)

Instructions:
Process avocados, sour cream, vinegar, oil, 2 tablespoons cilantro, and 2 tablespoons fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.
Vanilla Bean Tarte Tatin

Ingredients:
5 Pink Lady or other crisp apples (about 2 pounds), peeled
1/2 cup sugar
1/2 vanilla bean, split lengthwise
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1/8 teaspoon kosher salt
1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
All-purpose flour (for surface)

Instructions:
Preheat oven to 425°. Cut apples as close to core as possible into three lobes; set aside. Scatter half of sugar in a heavy 9" skillet and scrape in vanilla seeds; discard pod. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize, 6–8 minutes (if using a cast-iron skillet, test the color of the caramel by spooning some onto a white plate. It should be pale amber). Add remaining sugar and cook until all sugar is dissolved and has taken on a deep amber color.
Stir in butter, vinegar, and salt. Place apples cut side down in skillet and cook until they start giving up some of their juices and shrink slightly, 5–8 minutes. Carefully turn apples over and scoot them together so they overlap slightly. (The apples will shrink more as they bake, so they need to be tightly packed from the beginning.) Remove from heat. Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut into a round that will fit snugly and flush inside skillet. Drape puff pastry over apples and transfer skillet to oven.
Bake until pastry is puffed and starting to brown in spots, 20–25 minutes. Reduce heat to 350° and bake until apples are tender and pastry is golden brown and cooked all the way through, 20–25 minutes longer. Let rest 5 minutes before inverting onto a platter.
Five-Spice Short Ribs With Carrot-Parsnip Purée

Ingredients:
4 pounds English cut beef short ribs (about twelve 3-inch pieces)
2 1/2 teaspoons kosher salt, divided, plus more for boiling
1 1/4 teaspoons freshly ground black pepper
4 medium carrots, divided (about 3/4 pound)
4 medium parsnips, divided (about 3/4 pound)
1 1/2 tablespoons all-purpose flour
1 tablespoon high-heat vegetable oil, such as grapeseed
1 tablespoon tomato paste
1 1/2 tablespoons Chinese five-spice powder
1 750-ml bottle dry red wine
4 cups low-sodium beef broth
1 small onion, cut into wedges
5 garlic cloves, peeled
1/4 cup cilantro leaves, stems reserved
2 dried bay leaves
1/2 cup whole milk
2 tablespoons unsalted butter
1/2 teaspoon ground nutmeg
a large Dutch oven or oven-safe pot with lid

Instructions:
Preheat oven to 350°F. Season ribs with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper and let sit at room temperature for 30 minutes. Rinse one carrot and one parsnip and cut into thirds (no need to peel); reserve.
In a large bowl, toss short ribs with flour until evenly coated. In a large Dutch oven or other oven-safe pot over medium-high heat, heat oil. When oil is hot, add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes per side. Transfer to a plate and continue working in batches to sear remaining short ribs. Pour out all but 1 tablespoon oil from Dutch oven and reduce heat to medium. Add tomato paste and five-spice powder and cook, stirring, until fragrant, 1 minute. Add wine to pot, scraping up brown bits with a wooden spoon. Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.
Add reserved carrot and parsnip chunks, broth, onion, garlic, reserved cilantro stems, bay leaves, and seared short ribs. Nestle the short ribs in the cooking liquid to cover. Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven to braise for 2 hours. Uncover pot and continue to braise in the oven until beef is very tender and falling off the bone, 30 to 60 minutes more.
Meanwhile, set a large pot of salted water to boil. Peel and roughly chop remaining carrots and parsnips. Add cook carrots and parsnips to boiling water and cook until tender when pierced with a knife, about 15 minutes. Drain vegetables and return them to the pot. Add milk, butter, remaining 1 teaspoon salt, and nutmeg. Use an immersion blender, potato masher or a fork to blend or mash to desired consistency (it can be as smooth or chunky as you like). Taste and adjust seasoning. Place a lid on the pot and reserve until ready to serve.
When short ribs are done, transfer them from cooking liquid to a plate. Set a strainer over a large bowl, and strain cooking liquid. Discard solids and pour strained cooking liquid back into Dutch oven. Set pot over medium-high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 minutes. Taste and adjust seasoning. Gently reheat carrot-parsnip purée.
Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.
Pressure-Cooker Gigante Beans in Tomato Sauce

Ingredients:
1/4 cup olive oil, plus more
1 medium onion, chopped
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes, plus more for serving
1/2 cup dry white wine
2 1/2 cups dried gigante beans
2 bay leaves
1 tablespoon kosher salt, plus more
1 28-ounce can whole peeled tomatoes, drained
Crumbled feta
oregano leaves
and lemon wedges (for serving)

Instructions:
Heat 1/4 cup oil in pressure cooker over medium. Add onion and cook, stirring often, until translucent, 5–8 minutes. Add garlic and 1/2 teaspoon red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add wine, bring to a boil, and cook until pan is almost dry, about 5 minutes. Add beans, bay leaves, 1 tablespoon salt, and 5 cups water. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 50 minutes. Manually release pressure. Beans should be tender and creamy; if not, reseal and cook 10 minutes longer. Season with more salt if needed.
Add tomatoes, breaking up with your hands, and cook over medium heat, stirring occasionally, until liquid is thickened, tomatoes begin to break down, and beans are very tender, 25–30 minutes. Season with salt, if needed.
Serve beans topped with feta, oregano, and more red pepper flakes and drizzled with oil, with lemon for squeezing over.
Turkey Barbacoa Tacos with Black Beans

Ingredients:
2 tablespoons sesame seeds
1 1/2 pounds plum tomatoes
10 garlic cloves, unpeeled
3 medium onions, unpeeled, halved through root, divided
6 ancho chiles, seeds removed
2 tablespoons kosher salt, divided, plus more
4 turkey drumsticks
1 16-ounce package banana leaves, thawed if frozen
2 1/4 cups dried black beans, soaked overnight
2 medium carrots, halved crosswise
2 celery stalks, halved crosswise
2 teaspoons ground cumin
Freshly ground black pepper
24 corn tortillas, warmed
Salsa de Chile Morita and queso fresco or dry farmer cheese (for serving)

Instructions:
Toast sesame seeds in a dry large skillet, preferably cast iron, over medium heat, stirring, until golden, about 3 minutes. Transfer to a blender.
Place skillet over medium-high heat and add tomatoes, garlic, and 4 onion halves and cook, turning often, until softened and charred in spots, 5-8 minutes. Transfer tomatoes to blender; set onions and garlic aside.
Cook chiles in same skillet, turning often, until darkened and fragrant, about 1 minute. Add to blender. Once cool enough to handle, peel garlic and onion and add to blender along with 1 tablespoon salt. Blend until smooth.
Divide drumsticks between 2 resealable plastic bags. Add tomato purée, dividing evenly. Seal bags, pressing out air, and toss to coat. Chill at least 12 hours.
Preheat oven to 325°. Line a large roasting pan with banana leaves, then individually wrap drumsticks with the marinade (use all of it) in banana leaves; place in pan. Cover with any remaining leaves, then cover pan tightly with foil. Bake until meat is very tender and falling off the bone (tear into packets with a fork to check), 2-2 1/2 hours. Let cool slightly.
Meanwhile, drain beans and combine with carrots, celery, cumin, and remaining onion halves in a large pot. Add water to cover by 2"; season generously with pepper. Bring to a gentle simmer and cook, partially covered, seasoning with salt halfway through, until beans are tender, 80-90 minutes. Pluck out carrots, celery, and onion.
Transfer drumsticks and any marinade to a large bowl; discard banana leaves. Pour turkey cooking liquid from roasting pan into a large glass measuring cup; season sauce with salt.
Scrape off cooked marinade from turkey legs, then shred meat into bitesize pieces; discard skin, bones, and sinews. Combine shredded meat with marinade; season with salt if needed.
Serve turkey with tortillas, salsa, queso fresco, and small cups of sauce. Serve beans with some of their liquid.
Citrus and Chile Braised Short Ribs

Ingredients:
8 (5–6-inch) English-style bone-in beef short ribs (about 6 pounds)
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
2 medium onions, chopped
2 heads of garlic, halved crosswise
4 celery stalks, chopped
2 medium carrots, peeled, chopped
2 tablespoons tomato paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
7 chiles de árbol, divided, or 1 teaspoon crushed red pepper flakes
4 sprigs oregano
4 wide strips orange zest, plus some thin strips for serving
1 cup plus 2 tablespoons fresh orange juice
2 limes, halved
1/2 cup fresh cilantro leaves with tender stems

Instructions:
Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, at least 2 hours (ribs are even better if you can do this a day ahead).
Preheat oven to 325°F. Heat oil in a large heavy pot over medium. Working in batches, cook short ribs until evenly browned, about 5 minutes on each side. Transfer to a platter; pour off pan drippings between batches.
Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Place onions, garlic, celery, carrots, tomato paste, coriander seeds, cumin seeds, and 6 chiles in pot; season with salt and pepper and stir to coat. Increase heat to medium-high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10–12 minutes.
Add oregano, wide strips of orange zest, 1 cup orange juice, and 6 cups water to pot, scraping up any browned bits; season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they're completely submerged. Cover pot and braise ribs in the oven until meat is tender and falling off the bone, 4–5 hours.
Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat.
To serve, drizzle short ribs with remaining 2 tablespoons orange juice and squeeze limes and crush remaining chile over. Top with cilantro and thin strips of orange zest.
Short ribs can be braised 5 days ahead. Let cool; cover and chill in strained braising liquid.
Salsa de Chile Morita

Ingredients:
6 morita chiles, seeds removed, 1 pound plum tomatoes, 1 small onion, unpeeled, halved through root, 3 garlic cloves, unpeeled, 3 tablespoons olive oil, 2 teaspoons apple cider vinegar, 1 teaspoon sugar, Kosher salt

Instructions:
Soak chiles in a bowl of very hot water until softened, 20-25 minutes. Drain and transfer to a blender.
Meanwhile, cook tomatoes, onion, and garlic in a dry large skillet, preferably cast iron, over medium-high, turning often, until softened and charred in spots, 5-8 minutes. Set onion and garlic aside; transfer tomatoes to blender.
Once cool enough to handle, peel onion and garlic and place in blender along with oil, vinegar, and sugar. Blend until smooth. Season with salt.
Do ahead: Salsa can be made 5 days ahead. Cover and chill.