Salsas have become so popular, they have outsold all other
table condiments such as catsup since the 1980's. They are
wonderfully flavorful, healthier than any alternative,
amazingly versatile,always having a spicy bite and often
having signature flourishes of the cook or chef who created
them.
Stemming from a political past in Mexico, the original
salsa was the Salsa Fresca, often confused with Pico de
Gallo. The difference being that Pico by definition should
always be much hotter, flavored with some form of jalapenos
or habaneros whereas salsa fresca is made from much tamer
chiles, generally the long slender New Mexico or California
types in the US and a similar type in Mexico.
Politics got into salsa making when after one of the five
revolutions for Mexican independence, there was a slender
victory. Those in power decided to determine the loyalty
of those with questionable allegiance at mealtime by
sending the Federales (Mexican National Police) at meal
time.
If the people at the table did not have a single dish
representing the colors of the Mexican flag, red, green and
white, the Federales were to execute on sight.
Salsa fresca became a salvation, because the simple formula
is one part red tomato, one part white onion, and one part
green chile--just like the colors of the flag. It is
flavored with a bit of salt, fresh garlic and possibly some
coarsely cut cilantro. Simple to make and an automatic
insurance that if this salsa was on the table, their lives
would be spared. "You would like salsa too, wouldn?t you in
those circumstances?"
There are almost as many salsas currently as there are
cooks to prepare them. The basic formula hasn't changed,
even with such exotics as watermelon or mango salsa. In
fresh salsas, there is always one part something juicy such
the watermelon or mango; something spicy which will
inevitably be some type of chile, red or green or both and
one part strongly flavored; usually some type of onion,
which can be sweet or strong.
Here I am sharing the original salsa recipe.
SALSA FRESCA
This refreshing salsa can be as mild or as hot as you like,
depending on the chiles used. Any leftovers of this sauce
can be added to guacamole, made into salad dressing or
chile con queso, and can be frozen for up to 4 months for
later use in cooked dishes.
Yield: 1-1/2 to 2 cups
1 large fresh tomato, finely chopped
1/2 cup finely chopped onion, or 2 scallions with tops
included
4 green chiles, parched, peeled and chopped, or 4 ounces of
canned chopped green chiles (or 2 to 4 fresh jalapenos,
finely minced)
1 clove garlic, finely minced
1/2 teaspoon salt
2 tablespoons coarsely chopped cilantro (optional)
1. Combine all ingredients; allow to marinate for at least
15 minutes. Salsa keeps for 1 week when refrigerated.
----------------------------------------------------
Jane Butel, the first to write about Southwestern cooking,
has published 19 cookbooks, several being best sellers. She
operates a full-participation weekend and week long
vacation cooking school, an on-line school, a cooking club,
a monthly ezine, a mail-order spice, cookbook, Southwestern
product business and conducts culinary tours and
team-building classes.
http://www.janebutel.com , 1-800-473-8226
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