A Blog post by
Miriam Musgrave

But How is the Salsa?

August 13, 2020

My husband's friend told him, "You need to go to this restaurant because the food is good." My husband asked, "But how is the salsa?" His friend replied, "It's good." My husband didn't say anything but he thought to himself, we'll see. My husband was not born in Mexico like I was, but having been married to me for twenty years he has learned that most of us with a Hispanic descent will frequent a restaurant, or not, based on how good the salsa is. Our definition of good may vary from what others consider good.

Here's what we look for in a good salsa:

  • Is it spicy enough?
  • Is it made with fresh ingredients? 
  • Does it taste good?
  • Was it seasoned well? 
  • Has the salsa been cooked or is it fresh?
  • Was it blended long enough?
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My mother used to make salsa by using a comol. She roasted the tomatoes, chiles, onion, and garlic on it first for approximately 15 minutes. She placed the garlic in the molcajete and crushed it. She added the onion and continued crushing the garlic and onion together. The chiles (with skin) were added next and crushed together with the rest; then the tomatoes (with skin), one by one, adding 1/4 cup of water in the process. When everything was crushed and mixed, she added 1 teaspoon of salt and the salsa was ready to serve!

The way I make my salsa is similar though I do not always roast my vegetables. I usually boil them and blend them. For a full recipe, click here.

Here are my tips for a good salsa:

  1. Use fresh vegetables.
  2. Taste the tip of the chiles to see if they are spicy or not. If they are not spicy, roll them between your hands to activate the two hottest parts of the chilli the seeds and the pith.
  3. Do not add too much water when boiling; the vegetables should only be covered half way.
  4. Use Chile de Arbol for spicier salsa.
  5. Knorr Granulated Bouillon Chicken adds good flavor to salsa.
  6. Blend for at least one minute.
Chef John Tesar

Fresh salsa usually lasts longer, approximately one month in the refrigerator; cooked salsa will only last for about one week and a half.

I love making salsa to use it on a variety of dishes including, eggs, chicken, pork, steak, beef, pasta, and of course, tacos, tortillas, beans.

If a restaurant serves good salsa, they will find me and my family coming back over and over again!