Salsa is one of those things that have as many versions as authors, or in this case - cooks. Each person makes a Salsa his or her way, adding their own “sazón” or taste, to the mix.
I can attribute this recipe to my Nana. She is an outstanding cook. I could even call her a “Mayora”. Mayoras are Mexican women who were raised in the kitchen, having knowledge passed down to them by their mothers and grandmothers, so they, in turn can pass this knowledge on to the younger generations, helping to keep our traditions alive. By my Nana’s side, I learned many secrets of our Mexican ingredients and techniques, and learned to love our traditions and rituals.
I firmly believe each person has his or her own touch while cooking. Two people can make the same recipe using the same ingredients and techniques, and the outcome can be subtly different. This is my case with this particular table salsa. It is one of those recipes my Nana whips up without even thinking, and even though it is so simple, it always tastes divine. When I make this, it does not quite taste the same as hers, but it is still a great recipe. At home, there is always a bowl of this salsa at the table - for breakfast, lunch or dinner - it goes with everything.
The flavours here are everyday Mexican - tomatillos, tomatoes, onion, and garlic. Jalapeños and a touch of the very hot northern Piquín chiles make up the spice. This salsa could not be easier - cook the fresh vegetables in water until softened, then blend with the dried Piquín chiles until smooth. Season to taste, and you’re done. It is so easy, there is no reason not to have a bowl of Salsa Casera in your fridge waiting to accompany all your meals.
6 tomatillos, husked and rinsed very well
2 vine tomatoes
1 small onion, peeled and halved
2 cloves garlic, peeled
1 Jalapeño or Serrano chile
1 tsp dried Piquín chiles
Salt to taste
In a medium saucepan, place whole tomatillos, whole tomatoes, halved onion, whole garlic and whole Jalapeño or Serrano chile. Add enough water to cover all the vegetables by at least 1 inch. Bring to a boil and then simmer until vegetables are tender, but not falling apart, about 10 minutes.
Take vegetables out of the cooking water and place in blender jar. Add piquín chiles to blender and process until very smooth. Add salt to taste.
Pour salsa onto a bowl and serve at room temperature with your favourite dish.
Makes about 2 1/2 cups
This recipe was first published at www.thelatinkitchen.com