Truly Texas Mexican by Adán Medrano

Author:Adán Medrano
Language: eng
Format: epub
ISBN: 9780896728516
Publisher: Texas Tech University Press

Ingredients

2 Roma tomatoes

1 chile serrano

1-1/2 ounces white onion (3 tablespoons by volume)

1 small garlic clove

1/4 teaspoon salt

Method

1. Place all the ingredients, except the salt, in a pan of boiling water and cook for about 10 minutes. The chile begins to turn a pale green and the tomatoes are completely cooked but not falling apart. Drain and let the ingredients cool.

2. When cool, place in a blender, add the salt and blend on medium until the salsa is smooth. There will still be some seeds present. I like that.

Compare this salsa with others in a taste test exercise, and you will understand how original and unique it is. Two ancient techniques are involved: boiling and blending. And to think that the flavor comes from a very simple combination of only four ingredients, two of them indigenous and two of them imported.

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