It’s National Salsa Month and we’re celebrating by sharing our favorite salsa recipes with you. Do you have a recipe you would like to share with PLR readers? Email us at info@powerfullatinasrising.com.
My sophomore year of college, I was living in an on-campus apartment in Manhattan. It was the first time since leaving home that I had my very own kitchen, complete with fridge, stovetop, and oven. I was no longer confined to low-quality pasta dishes and cereal from the dining hall. I could craft any foods I desired. And I desired Mexican food. Within a few days, I had bought all the ingredients to make guacamole and salsa. I stared at the ingredients before me greedily, imagining all the tacos, eggs, burritos, and enchiladas I was going to add this to that week. And then, a possibly over-dramatic chill ran up my spine as I realized… I’ve never made my own salsa before. I had only ever been sous-chef to my mom, aunt, or sister. I picked up my phone and facetimed my sister, a woman whom I trusted deeply to impart upon me this most important secret.
“Mariah.” I said quite seriously when I saw her face. “I need to know how to make…” I hesitated, and glanced around to make sure that my Cuban, New Mexican, and Cali-Mex roommates weren’t in earshot to hear this embarrassing question.
“…salsa…”
My sister laughed at my melodrama, then walked me through the broad strokes of what was necessary for salsa, all of which I knew. “Okay but how many tomatoes? How many onions? How do I know if I’ve used too much of something?”
That’s when my sister gave me the words that I’ve lived by ever since.
“Desi. Making salsa, or guac, isn’t a science. There’s no exact recipe. Making salsa… is a lifestyle.”
Wiser words were never spoken. Nevertheless, here is my approximate ‘recipe’ for The Ewing Family’s Salsa:
Salsa Rojo
Ingredients:
- 2 roma tomatoes
- ⅓ yellow onion
- 2-3 cloves garlic
- ⅓ bunch of cilantro
- Teaspoon of salt
- 1 Serrano chile
- ½ a lime
Instructions:
- Set a medium pot of water to boil
- Place tomatoes and serrano chile in boiling water, and leave until tomato skins split and peel.
- Place boiled tomatoes and serrano chiles in a blender, along with cilantro, salt, one clove of garlic, 1/6th of the onion, and ½ of the serrano chile. Blend. Top with a squeeze of fresh lime juice.
- Taste with a spoon or tortilla chip. Continue adding in ingredients until the salsa tastes perfect.
- Remember that making salsa is an art, not a science.
Interested in Salsa Verde? Try the same recipe with two boiled or roasted medium sized tomatillos.