SALSAS

In Mexico, anything which is added to or put on food is called salsa, and no self-respecting Mexican cook would be caught dead buying ready made salsa in a store. Generally speaking, it's rather difficult to find canned salsas in Mexico

Recipes for making salsa are handed down from mother to daughter and vary widely from one part of the country to another. The mildest salsas are found near the seacoast with the hotter varieties being more popular inland.

One can make their own Salsa Picante in the same manner as the locals by peeling the tomatoes and chilis, chopping the onions and then simmering it for several hours; or they can make Gringo salsa Picante In a matter of minutes.

GRINGO SALSA PICANTE

1 Can Mexican Style or Ro-Tel Tomatoes & Chilis
1 Yellow Onion, chopped

Whiz in a blender, add the chopped onion and simmer for 10 minutes to reduce the excess liquid.

SALSA CRUDA

1 Onion, chopped
2 Green Onions w/tops, cut in thin slices
1 Firm Tomato, chopped
1 Tsp. Chopped Cilantro
2 Limes
1 T. Olive Oil

Combine onions, tomatoes, cilantro and juice from limes in a glass or ceramic bowl. Allow to set for half an hour, then mix in the olive oil to seal out the air. Salsa Cruda is always made daily, as it does not keep well.

Cilantro is similar to parsley but has a rather different flavor. If you do not care for the flavor, it can be omitted.

PICO de GALLO

Another version of Salsa Cruda is called Pico de Gallo, or peck of the rooster. It is made the same as Salsa Cruda, except that thinly sliced jalapenos are added to give it the peck. One can make the rooster peck as hard as they like or can stand by the amount of jalapenos used or hotter still by substituting firey little things called chili pequinos.

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Copyright © 2000 by Jim Foreman