The secret’s in the sAuce

My tomato plants are slowly but surely yielding edible fractions. Last week may have been the high-water mark for yield. By Friday, I had ten tomatoes: six of them quite large (fist-size) and four reasonably mature ones (billiard ball size).

Running out of things to do with tomatoes shouldn’t really happen. There is always a need in a recipe, salad, or sandwich (BLTs anyone?). Tomatoes are rather ubiquitous in recipes, garnishes, sauces, or just eating them with salt and pepper. Given their prevalence, they don’t seem that special.

This past weekend, though, was special, because we had a house full of college kids visiting for the BIG football game. My two sons and seven friends stayed over Friday night…I had a golden opportunity to prepare something and as every good host should…we provided food.

Meatball subs – I cheated and used store bought tomato sauce… though if I had a large enough yield I would try to make my own tomato sauce.

Cheese dip with tomatoes and green chiles – again store bought and totally synthetic complete with a brick of melt-a-cheese, 2 cans of diced tomatoes and hotdog chili. No mess, no fuss. But…a family favorite.

I had that pile of tomatoes just sitting there. I decided to make salsa…from scratch.

I have an app on my phone to help learn languages. And I’ve recently been learning Spanish. One of the vocabulary words a few lessons ago was la salsa or the sauce. Language is a peculiar thing. Salsa – to me- has always been that tomato based condiment you get with chips as a free appetizer at Mexican restaurants* – And….it is that…but the word means any sauce.

We’ve come to use the word much like a brand shorthand for a product (Kleenex for tissue, for example). I found that the world of salsa (sauce) is varied and complicated.

There’s salsa roja (cooked tomato sauce), salsa verde (green sauce, made with tomatillos), salsa ranchero (ranch-style sauce cooked with peppers and roasted tomatoes), as well as mole’ and guacomole’ being classified as salsas**. All of these are generally blended or cooked.

I made a coarsely chopped mixture.

So technically I made salsa picada (chopped sauce) or pico de gallo (rooster’s beak???) -if you prefer, as follows:

4 large ripened tomatoes
1/2 yellow onion
1 bunch cilantro (12 stems or so)
1 medium serrano pepper (slightly ripened)
2 tablespoons lime juice
5 or 6 liberal dashes of garlic salt

Chop tomatoes, onion and cilantro and mix in a glass bowl. Finely chop the pepper and add to the mix. Stir and mix liberally with spatula. Add lime juice and garlic salt. Add more to adjust to taste if needed. Mix well. Cover and refrigerate for an hour before eating (if you can). Get some good sturdy corn chips to eat it.

My sons and their friends devoured it. (before I could get a picture)

I guess it was that good.

________________________________

*I recognize it is also a dance style, but I have never tried to dance the salsa. And I’m writing about food here.
**Not to mention the mango, pineapple, corn, and carrot varieties.
There might even be pumpkin or squash salsas in keeping with the autumn season.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s