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!
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).
- 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.
- Tortillas: 1 piece
- Habanero 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.
- Tortillas: 1 piece
- Habanero 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.
- Canned hearts of palm: 420 g
- Canned artichoke hearts: 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.
- Red onion: 0.5 head
- Cilantro: 35 g
