Hearts of Palm and Artichokes in Black Hot Sauce

8 servings

40 minutes

This Mexican salad is a true symphony of flavors, combining tender hearts of palm and artichokes with a spicy black hot sauce. Its roots trace back to the traditions of Mexican cuisine, where roasted habanero peppers give the dish a fiery character and fresh vegetables provide balance and freshness. Pickled red onions and wine vinegar add a refined tanginess, while tortillas in the sauce deepen the flavor. It’s the perfect side dish for meat dishes or a light dinner on its own that offers you a gastronomic journey through Mexico. Serving with cilantro completes the composition, adding aromatic freshness. Let the dish rest to reveal its rich flavor that will surprise you and your guests!

Energy value per serving

• Calories: 112
• Proteins: 1.9g
• Fats: 6.1g
• Carbohydrates: 9.4g

Ingredients

• Red onion: 0.5 head
• Wine vinegar: 0.3 glass
• Tortillas: 1 pc
• Habañero pepper: 1 pc
• Celery stalk: 2 stem
• Vegetable oil: 0.3 glass
• Freshly squeezed lemon juice: 0.3 glass
• Canned hearts of palm: 420 g
• Salt: to taste
• Canned Artichokes: 420 g
• Cherry tomatoes: 200 g
• Radish: 120 g
• Coriander: 35 g

Cooking steps

1. Combine onion and ¼ 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).

   Required ingredients:

   • Red onion: 0.5 head
   • Wine vinegar: 0.3 glass

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

   Required ingredients:

   • Tortillas: 1 piece
   • Habañero pepper: 1 piece

3. Combine the tortilla, chili, celery, oil, lemon juice with the remaining 2 tbsp of vinegar and mix until smooth. Strain into a small bowl through a fine sieve lined with cheesecloth. Discard the solids. Bring to a volume of 1 cup by adding the marinade from the palm hearts; season with salt.

   Required ingredients:

   • Tortillas: 1 piece
   • Habañero pepper: 1 piece
   • Celery stalk: 2 stems
   • Vegetable oil: 0.3 glass
   • Freshly squeezed lemon juice: 0.3 glass
   • Wine vinegar: 0.3 glass
   • Salt:  to taste

4. Combine palm hearts and artichokes, tomatoes, and radishes in a large bowl, mix with dressing, and salt. Let it sit for at least 30 minutes.

   Required ingredients:

   • Canned hearts of palm: 420 g
   • Canned Artichokes: 420 g
   • Cherry tomatoes: 200 g
   • Radish: 120 g
   • Salt:  to taste

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

   Required ingredients:

   • Red onion: 0.5 head
   • Coriander: 35 g