This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Salsa
The word salsa entered the English language from the Spanish salsa which translates to "sauce."
There are many varieties of salsa - some of the most common are:
- Salsa Roja, "red sauce"; used as a condiment and usually made with cooked tomatoes, chili peppers, onion, garlic and cilantro.
- Salsa cruda "raw sauce," also known as pico de gallo; salsa picada or salsa fresco, made with raw tomatoes, lime juice, chili peppers, onions, cilantro and other coarsely chopped raw ingredients.
- Salsa Verde "green sauce" usually made with tomatillos. Sauces made with tomatillos are normally cooked.
- Chipotle Salsa: a smoky, spicy sauce made from smoked jalapeo peppers, tomatoes, garlic and spices.
- Mango salsa; a spicy-sweet sauce made to be used as a topping for nachos, and very often served with grilled chicken or fish.
Summer Salsa
Ingredients
4 c peeled, seeded, and diced very ripe fresh tomatoes
2 tbsp seeded and chopped fresh jalapeo peppers
3 or 4 large cloves of garlic minced
2 tbsp tomato paste
1 tsp ground cumin
1 tsp dried oregano
1 cup finely diced onion
1 cup chopped cilantro
3 tbsp fresh lime juice
1 tsp salt
Method
Combine the tomatoes, jalapeos, garlic, tomato paste, cumin and oregano in a stainless saucepan, or saut pan and bring to a boil, reduce heat to a simmer and cook with frequent stirring for approximately 10 minutes or until most of the liquid has evaporated. Add the onion and cook for another five minutes. Remove from the heat.
Cool the salsa to lukewarm, and then fold in the cilantro, lime juice and salt, taste for seasoning and heat more peppers or spices can be added if you like.
Salsa may be served after an hour or two of mellowing at room temperature, or refrigerate it for several days.
