Salsa, a simple combination of tangy spices and fresh tomatoes is a taco night favorite. A must-have accompaniment during any Cinco de Mayo celebration, this classic tortilla chip accompaniment also pairs well with an array of other traditional Mexican dishes. Salsa can be traced to the Mayans, Incas and Aztecs. However, the name “salsa” (Spanish for “sauce”) didn’t appear until the conquistadors arrived in the early 1500s. Looking for a fresh side to go with any meal this summer? Here are three classic salsa recipes that your family will love!
Red Salsa (Salsa Roja)
3 large red tomatoes, stem removed
2 cloves garlic
½ bunch cilantro
1 habanero pepper, stem removed
1 jalapeño pepper, stem removed
2 tablespoons salt
Fill a large, deep pan about halfway with water. Add in tomatoes, garlic cloves and both peppers. Cook on high until the water starts to boil, then let boil for about 5 minutes.
Meanwhile, rinse the cilantro and chop it very fine. Once boiled, add all ingredients into a blender, adding the diced cilantro, 2 tablespoons of salt and 1/3 of the water. Close the lid and blend on high for 30 seconds. Pour into a serving bowl and enjoy.
Green Salsa (Salsa Verde)
8–10 tomatillos, peel and stem removed
2 cloves garlic
1 serrano pepper
½ white onion, diced
2 tablespoons of salt
Fill a large, deep pan about halfway with water. Add in tomatillos, garlic cloves and serrano pepper. Cook on high until the water starts to boil, then let boil for 5 minutes.
Once boiled, add tomatillos, garlic cloves, serrano pepper, salt and 1/3 of the water to a blender. Close the lid and blend on high for 30 seconds. Pour the salsa into a serving bowl and add the onion. Eat and enjoy!
Pico de Gallo
2 large tomatoes, diced
1/2 large red onion, diced
1 bunch cilantro, chopped fine
2 Haas avocados, peeled, pitted and diced
2 tablespoons white vinegar
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
Combine all ingredients in a serving bowl and mix well.
RECIPES COURTESY OF TONY ESPETIA
