Wednesday, October 12, 2011
After all these years, I haven't forgotten the first time Ed brought in his homemade and homegrown salsa to share. Divine! It's still the best salsa I've ever tasted. Perhaps this is not only because of its flavor, but also because of the love it was made with, and the kindhearted soul with whom we shared it. And really, isn't that what good food so often is? So much more than a recipe or technique, but a genuine connection with someone across status, culture, and even across time—that is what makes it so very special.
I have long since lost touch with Ed, and come to think of it, I’m not sure I even knew his last name. But his spirit is with me every summer in my kitchen when I whip up a batch of his salsa.
~Makes a few big mason jars worth--plenty to share!
Approximately 10 "garden-sized" (small to medium) red tomatoes of any variety
2 medium green bell peppers
2 small or 1 large white or yellow onion
1-2 small jalapenos
5 garlic cloves
1 small palmful fresh cilantro
1 small palmful fresh parsley
1 small palmful fresh oregano
20 ounce jar of tomato sauce (home canned, or a couple 14 ounce cans from the store will do)
1. Chop all the fresh ingredients as roughly or finely as you like your salsa to be. A food processor works well if you don't want to chop by hand. I like the jalapenos, garlic, and herbs chopped very fine, and the rest a bit chunky.
note: protect your hands with gloves or a towel while cutting the jalapenos--they can burn! I also start with just 1/2 of one jalapeno and slowly add more at the end if the salsa isn't spicy enough after I taste it
2. Add tomato sauce and mix well
3. Enjoy with some still-warm homemade tortilla chips