Cilantro hash, the traditional recipe from Huelva that has become the best ally to combat the heat: it is prepared in 5 minutes
COOKING GOOD, HEALTHY AND CHEAP
Cilantro hash, the traditional recipe from Huelva that has become the best ally to combat the heat: it is prepared in 5 minutes.
It can include mackerel or cucumber, the latter being an ingredient that is often added in the Andévalo region and which adds a lot of freshness to the picadillo we propose.
It's still made, with very few variations, throughout the province, but originally, or at least as I remember it from childhood, it was made with tomatoes that were blanched to preserve them year-round. Since tomatoes were everywhere in the summer, they were put in boiling water and then placed in glass jars or containers, where they were boiled again, tightly sealed, to create a vacuum seal. This salad was made with these tomatoes, which lasted until the following summer. Now, you can use peeled, whole, canned plum tomatoes. It's a real treat, and as far as I know, this particular relish is only made in Huelva. Interestingly, it's found throughout the province, from north to south and east to west. Or perhaps not so interestingly, because although the province is relatively recent—established in 1833—its natural boundaries have made it a place that can be identified throughout history.
The salad we're presenting today includes two optional ingredients: mackerel and cucumber. Mackerel is more commonly found in this salad, but cucumber is more typical of the Andévalo region, the hottest part of the province, and adds a refreshing touch.
Cilantro hash
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0:05 Preparation time
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0:20 Total time
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Ingredients
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Canned whole tomatoes
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Spring onion
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Hard-boiled egg
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Coriander
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Mackerel or bonito (optional)
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Cucumber (optional)
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Oil
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Vinegar
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Shall
Preparation
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We cut the tomatoes lengthwise and then into three pieces, the hard-boiled egg into quarters, the spring onion into thin rings, like julienne, and the cilantro not too finely, so that it is noticeable.
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We assemble the salad. Place the tomatoes on the bottom, and in the middle, if you like, the mackerel or bonito. Add some thin slices of cucumber, and around the sides, the quartered eggs. Dress it now with the oil, vinegar, and salt. Finish with the spring onion rings and cilantro sprinkled on top. That's it.
