This blend of hot chiles and fresh garden vegetables is known both north and south of the border as salsa fria, pico de gallo, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante. No matter what it’s called, or what part of the Southwest it’s from, the Salsa with Six Names will always triumph over bottled salsas for the dipping of tostadas, as a taco sauce, or a relish for roasted or grilled meats. The key to proper preparation is to never use a food processor or blender. A marvelous consistency will be achieved by taking the time to chop or mince every ingredient by hand. This version of the salsa has more acidity and is designed to be processed in a water bath.
The Salsa with Six Names Ingredients
- 6 serrano or jalapeño chiles, stems and seeds removed, chopped very fine
- 1 large onion, chopped very fine
- 3 medium tomatoes, chopped very fine
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1/2 cup red wine vinegar or lime juice
Instructions
- Mix all the ingredients together in a non-metallic bowl. Place in sterilized jars, seal firmly and process in a water bath as described above.
Photo by Kunal Murumkar Patil from Pexels
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Enchiladas Verdes con Chile Pasado - 02/08/2023
- Smoked Oysters with Ancho Chile Sauce - 01/13/2023
- Machaca Sierra Madre - 01/11/2023
