Creamy green peppers with a zippy jalapeño salsa, and spicy chipotle chicken with black-eyed bean salsa
Salt, fat, acid, heat, as US food writer Samin Nosrat put it. Or, put differently: salt, avocado, lime juice, chillies. Or salt, soured cream, lime juice, green peppers. The ingredients will change, but often the reason Mexican food is so appealing is that any given dish hits every one of those key notes. Using green, less ripe varieties of the likes of peppers and chillies, rather than sweeter red and orange ones, also brings a welcome piquancy and freshness. There’s much more to Mexican cuisine than dips and margaritas, of course, but for those with a love of salt and lime, that combo, cliched though it is, remains a constant delight.
