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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:
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:
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!