Summer Catalogue

Tuesday, June 20, 2006

Enjoy a Bowl of Mexican Salsa

Posted by mymercado | E-Mail The Author


I live on the Texas-Mexico border, so most of the items I sell on the Internet are Mexican imports. I love spending time in the border towns. I love to people watch - it is interesting to me to watch the Mexicans interact with visitors from this side of the border and the vice versa.

In Nuevo Progreso the Mexican nationals depend on the tourists for their livelihood and the tourists depend on the nationals for their tequila, tortillas and souvenirs.

You always see the tourists buying Mexican products to take home. One item you'll often find them buying is Mexican pottery for their kitchen. I think they think their food will taste just like the tacos, guacamole and salsa they had across the border.

If you're having a party this weekend and want to make a big bowl of salsa for your friends just get a pen and write this recipe down. Now mind you it isn't really a recipe its just how I make fresh salsa.

Fresh Mexican Salsa

6 Roma tomatoes
1 large white onion
1 serrano or jalapeno pepper
1 bunch cilantro
1 clove of garlic or garlic powder
Salt
Pepper
Olive or vegetable oil
1/4 cup water

I prefer to chop my tomatoes and onions with a knife. I like them to be uniform in size because it makes scooping it with chips much easier. The salsa also looks so vibrant and delicious.

If you like your salsa spicy then leave in the seeds of your serrano or jalapeno pepper. Many folks don't realize it is the seeds that pack the punch. To avoid stinging your mouth or that of your guests, chop the pepper in tiny pieces.

Chop half the bunch of cilantro. Smash the garlic. A molcajete works perfect for this.

Mix the tomato, onions, pepper, cilantro and garlic. Toss gently. Add salt and pepper to taste. Add about 1 to 2 tablespoons of oil and the water to your chopped vegetables. Toss gently.

Now comes the fun part. You've got to taste the salsa to see if you've added enough seasonings. Of course this could take several chips to decide if the salsa is perfect.

Refrigerate the salsa until your guests arrive. Serve with chips. If you've got an authentic piece of Mexican pottery it will make the salsa look that much better.

If you've got salsa leftover just put it in the refrigerator for the next day. You'll find out it tastes even better.

If you don't want to go through the trouble of chopping your vegetables, you can always use a food processor. I just prefer the taste and texture of the chopped tomato, onion and cilantro.

If you need Mexican pottery bowls to serve your salsa I can help you there. Just visit my website www.mymercadoimports.com







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