But How is the Salsa?

My husband’s friend once told him, “You need to go to this restaurant — the food is good.” My husband asked the only question that really mattered: “But how is the salsa?” His friend replied, “It’s good.” My husband didn’t say anything at the time, but in his mind he thought, we’ll see.

My husband wasn’t born in Mexico like I was, but after twenty years of marriage he knows one important truth: for many of us with Hispanic roots, the decision to return to a restaurant often comes down to the salsa. And while “good” might mean different things to different people, here’s what we look for:

• Is it spicy enough?
• Is it made with fresh ingredients?
• Does it taste well-seasoned?
• Was it cooked or left fresh?
• Was it blended to the right texture?

Growing up, I watched my mother make salsa on a comal. She roasted tomatoes, chiles, onions, and garlic for about 15 minutes. Then, using a molcajete, she crushed the garlic first, added the onion, then the chiles and tomatoes one by one, working in a bit of water. A teaspoon of salt, and the salsa was ready — smoky, fresh, and unforgettable.

My method is similar, though I often boil and blend my vegetables instead of roasting. For a full recipe, click here. But here are a few of my best tips:

• Always use fresh vegetables.
• Taste the tip of the chile first to check its heat. If it’s not spicy enough, roll it between your hands to activate the seeds and pith (the hottest parts).
• Don’t add too much water when boiling; just cover the vegetables halfway.
• Use Chile de Árbol for extra heat.
• A touch of Knorr Chicken Bouillon adds great flavor.
• Blend for at least one minute for the right texture.

Fresh salsa keeps for about a month in the refrigerator, while cooked salsa lasts about a week and a half.

I love making salsa for everything — eggs, chicken, pork, steak, beans, pasta, tacos, and tortillas. And if a restaurant serves truly good salsa, they can count on seeing my family and me again and again.