SALSITA
It all begins with tomato, jalapeno, onion, and garlic boiled in a pot and it wont be long before the spicy aroma is filling the air. Growing up salsa was always on the table and was so easily made. I remember always seeing the peel of the tomato in our smallest little pot in left over boiled water on the stove and the whirr of the blender as my mother or stepfather frantically threw in salt and pepper. When the blender finally stopped it always was followed by the dip of a spoon or preferably a tortilla to taste the salsita. If the maker of the salsa was satisfied it led to celebration, either a snap or a head bob of some sort, if it was my mother that had made it there would be a joke that she was enojada when she made it and that my stepfather must have done something to cause this. It is a a high compliment that basically means damn that salsa is spicy but good as hell and I’m going to sweat through this because its so delicious! I have memories of my grandfather eating salsa that made him drip sweat but he never once stopped eating, he simply got a towel to wipe his forehead and kept going! Below you can find the recipe that has made my family sweat and question whether the women were enojada when they made their salsa for many generations.
INGREDIENTS:
Tomato (2)
Jalapeno or Serrano (2)
Onion (1)
Garlic (1 clove)
Salt (1 tsp)
Pepper (1 tsp)
DIRECTIONS:
Fill pot halfway with water and bring to a boil.
Halve or quarter small white or yellow onion. Peel garlic clove.
Drop onion, jalapeno, garlic, and tomato into pot and boil until tomato is peeling.
Remove from heat and remove tomato peel. Cut off jalapeno and tomato stem.
Mash the boiled vegetables in molcajete or blend in blender until desired consistency.
Mix in salt and pepper
Pour into a serving bowl and enjoy with chips or over your favorite dish!
**For a roasted flavor, charr jalapenos before boiling.
Photo by BriStrong
