Salsa is one of those things that have as many versions as authors, or in this case – cooks. Each person makes a salsa his or her way, adding their own sazón or taste, to the mix.
I can attribute this recipe to my Nana. She is an outstanding cook. I could even call her a mayora. Mayoras are Mexican women who were raised in the kitchen, having knowledge passed down to them by their mothers and grandmothers, so they, in turn could pass this knowledge on to the younger generations, helping to keep our traditions alive. By my Nana’s side, I learned many secrets of our Mexican ingredients and techniques, and learned to love our traditions and rituals.
I firmly believe each person has her own touch while cooking. Two people can make the same recipe using the same ingredients and techniques, and the outcome can be subtly different. This is my case with this particular table salsa. It is one of those recipes my Nana whips up without even thinking, and even though it is so simple, it always tastes divine. When I make this, it does not quite taste the same as hers, but it is still a great recipe. There is always a bowl of this salsa at the table – be it breakfast, lunch or dinner – it goes with everything.
The flavors here are everyday Mexican: tomatillos, tomatoes, onion, and garlic. Jalapeños and a touch of the very hot northern Piquín chiles make up the spice. This salsa could not be easier, cook the fresh vegetables in water until softened, then blend with the dried Piquín chiles until smooth. Season to taste, and you’re done. It is so easy, there is no reason not to have a bowl of Salsa Casera in your fridge waiting to accompany all your meals.
- 6 tomatillos, husked and rinsed very well
- 2 vine tomatoes
- 1 small onion, peeled and halved
- 2 cloves garlic, peeled
- 1 Jalapeño or Serrano chile
- 1 teaspoon dried Piquín chiles
- salt to taste