Salpicón Salvadoreño

Celina’s Salpicon Salvadoreño cooks beef, cools and finely cuts it, then mixes it with chopped mint, onion, radish and limon juice. Seedless chopped jalapeño and cilantro are optional additions.

Four pounds of the recipe’s posta de res are cooked covered with water, a tablespoon of salt and two supplied crushed garlic cloves. After fifteen minutes of vigorous boiling, the heat is lowered and the meat’s foam is removed. A small onion in pieces is added, and the beef cooks over low heat for another thirty minutes.

The beef is lifted out, allowed to cool for thirty minutes and cut into very small pieces. The chopped mint and the separate three-quarter cup of chopped onion are combined with the finely diced radishes and, if selected, the supplied seedless chopped jalapeño.

The limon juice and salt to taste are mixed with these ingredients. The salpicón is refrigerated for one hour before serving so that its flavours combine.

A few finely chopped cilantro sprigs may be added. A whole sprig may also be reserved to decorate the salpicón when it is served.