Tejano music permeating the air, cicadas announcing their arrival from their earthly crypt, cotton shirt clinging to my skin as the humidity levels rise to swampy levels. I am in Texas, at least in my head, when I make salsa. Salsa brings me back to my favorite city where I lived for almost 20 years, Austin, A me gusta!
I was spoiled there, I knew it, I soaked it ALL in everyday, appreciating the city for what it was, what it offered and what its citizens put into it. I had supermarkets and mini markets from around the world within a 2 mile radius of my house. Caribbean, Indian, Southeast Asian, Mexican, Middle Eastern and of course, Central Market, an AMAZING market with imports from all the rest of the nations not mentioned above. And of course family, they are still there, loving and living in that wonderful town on the Lower Colorado River.
If you have never made your own salsa, what is wrong with you? Make it now, you are welcome.
Jarred salsa is nice to have in the fridge for those times when you just have to go, go, go. But for the most part, you really should make your own, just like salad dressing. You are really missing out if you don’t try this. The freshness, the taste, the heat is all in your hands. Jar salsa cannot compete with fresh, homemade goodness. This recipe is super easy, a big bonus for me of course. It keeps for a long time, its acidity keeps that bad stuff at bay. I keep mine for two weeks but by then, it’s usually gone. I eat a lot of eggs and salsa plays a big part of my breakfasts. Toss it if anything fluffy or off-colored grows on the top of if it or if it smells different than the day you made it.
This recipe calls for fresh and canned ingredients, mixed in a food processor and then cooked quickly in a skillet. It’s so fast, I would call this a weeknight recipe.
Bon Appetit chicos y chicas!Print
A fresh salsa for tacos, burritos and chips! A great Summer recipe.
1 Poblano pepper
12 oz can of Tomatillos, drained
2 jalapeños, seeded
1/3 cup white onion
1 bunch cilantro
2 Tbs vegetable oil
Salt to taste
Roast Poblano pepper either broiled on top rack of oven, on a stove burner directly or in a skillet. Cook until charred on all side, remove from the heat and place in a plastic bag to ‘sweat’ for 15 minutes. Scrape off charred skin with a spoon or crumbled foil, remove seeds and stem.
Place Poblano, tomatillos, jalapeños, onion, cilantro and salt in food processor, pulse until slightly chunky.
Heat skillet with oil on medium heat, add salsa and stir frequently for 3-5 minutes.