No, the salsa isn’t actually thirty years old. That would be kinda gross, huh? But way back in 1988, while I was living in Rohnert Park, I somehow recall being involved in some sort of neighborly cookout with our neighbors Bill & Sherri. I connect this recipe to that time but I’m not at all sure it actually happened like that.
So, in an effort to keep this recipe going…I wanted to get it written down. This is a bit different than the original because the original calls for canned chiles, which I always have, but I wanted to roast a poblano and make my own roasted chile. I did that first. In a cast iron pan…on high, turning until the skin was blistered. I then cored it and chopped it into a small dice.
Here we go with ingredients:
1/2 a sweet onion, chopped fine
1 garlic clove, minced
Zest and juice of one lime
(Put these ingredients in a bowl and let sit while you do the rest of the prep)
1 diced roasted poblano (or 1 can of green chiles)
3 large seeded, chopped beefsteak tomatoes (or approximately 2 cups of chopped tomatoes)
(Optional – kernels of roasted corn cut from one ear of white corn)
I used Penzey’s Salsa spice mixture, but you could make your own with cumin, coriander, ancho chili powder, and Mexican oregano. About 1 tbsp total.
Zest and juice of a 2nd lime
Normally I would also add probably 1/2 cup of chopped cilantro but my husband hates it so I left it out.
Salt to taste
Stir to combine vegetables. Reserve 1 cup of chunky mixture and place the rest in a blender. Blend to desired consistency. Pour back into the reserved mixture and let sit in fridge overnight.
I believe there’s a way to tighten it up (it’s pretty juicy) with corn tortillas pulverized in a food processor. I haven’t ever done it, but you can probably google the method. I am a fan of both a pico de gallo type salsa where there’s no blended portion, and also of true salsa where it’s mostly liquid. Name it salsa and I’m all about it.
As with every recipe…it’s a guide. Lots of “to taste”…..because it’s all about taste!