Palm Hearts and Artichokes in Black Spicy Sauce

Salads | Mexican cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Palm Hearts and Artichokes in Black Spicy Sauce

Ingredients

Red Onion - ½ head
Wine Vinegar - 0.3 cup
Tortilla - 1 piece
Habanero Pepper - 1 piece
Celery stalk - 2 stalks
Vegetable Oil - ¼ cup
Freshly squeezed lemon juice - ¼ cup
Canned Palm Hearts - 14.8 oz
Salt - to taste
Canned Artichokes - 14.8 oz
Cherry Tomatoes - 7.1 oz
Radish - 4.2 oz
Cilantro - 1.2 oz

Step by Step guide

Step 1

Combine the onion and ¼ cup of vinegar in a small bowl. Cover with plastic wrap, pressing it against the surface of the liquid. Chill until the onion takes on a uniform pink color (at least 4 hours).

Step 2

Heat a medium-sized skillet over medium heat, preferably cast iron. Toast the tortilla and chili until charred, about 8-10 minutes. Let cool.

Step 3

Combine the tortilla, chili, celery, oil, lemon juice with the remaining 2 tablespoons of vinegar and blend until smooth. Strain into a small bowl through a fine sieve lined with cheesecloth. Discard the solids. Add enough palm heart marinade to reach 1 cup; season with salt.

Step 4

In a large bowl, combine the palm hearts and artichokes, tomatoes, and radish, mix with the sauce, and season with salt. Let sit for at least 30 minutes.

Step 5

Before serving, remove the onion from the marinade and add it to the pickled vegetables, sprinkle with cilantro. Toss and transfer to a serving dish. Drizzle with remaining marinade or serve it in sauceboats.