Salzapacho is the name I gave this salsa because it sort of is a hybrid between a Salsa and a Gazpacho. It's light, refreshing, sweet, and possesses a bit of an earthiness from the roasted sweet peppers. A traditional gazpacho has similar ingredients with the same summery refreshing taste, but also usually includeds cucumber and bread (which has been lightly soaked in a white wine or olive oil). This was one of my favorites so far because of its dual purpose of being a salsa and a soup at the same time. It really is good enough to eat alone!
Not exactly a salsa but I figured if I can use it on nachos, eggs, and tacos as is, why not post it as one. My mom has been making her Enchilada Sauce for as long as I can remember watching her in the kitchen. One of my favorite ways in which she uses this sauce is in menudo and pozole, which by the way is the best I have ever had to date. Whenever anyone has the craving for menudo or pozole in our family we beg, bribe, pout, cry to her even (ok maybe no one cries but some of us do pout) so that she can make it. It's so good we've even had it in the summer a few times. God bless her heart.
I wish I could bottle up some of her secret recipe sauce and send every one of my readers a bottle to enjoy. Of course I would have to give away her secret ingredients list and well...that's out of the question. She worked so hard to perfect it. Just doesn't feel right to just hand it over. Know what I mean?
So, here is a super simplified version of how to start making your own Enchilada Sauce.
I was brave this time. Can't believe I actually enjoyed this salsa with the amount of heat it had. When it comes to salsa I always go for flavor before heat. In this case I was being adventurous and tried to meet the two somewhere in the middle. In the end I could have used a little less heat (I know I know, what a disgrace ha?!) At least I am trying to broaden my spicy taste bud experiences right? For this salsa I wouldn't say that I hit a home run because we felt that it needed something to bring down the acidity level (I put a little too much lemon juice I think). Overall there was a good amount of flavor though.
Any takers on testing this one out for me? Suggestions?
I have been wanting to post this salsa recipe for a week now but the staff over at
4C's has been keeping me and all the other Early Head Start Providers busy with training. I feel for the staff too because they have practically been working 'round the clock just to get the ball rolling in the right direction for this new program in their organization. More to come on that later. For now you can see what I did with this sweet and tasty salsa (or pico de gallo, whichever you prefer).
As simple as this salsa was the third time around, it wasn't easy getting to this point. My first batch was over blended and the second was too watery but tasted better than the first. This one however resulted in a perfect texture and consistency. Finding a good salsa recipe can be tough though because it sort of depends on your preference and liking. For instance, I'm not a fan of HOT salsas, while others wouldn't like it without the heat. With that said, I would recommend experimenting with these basic ingredients, adding a little more of the flavors you like most.
Yay!! Finally a successful Salsa!
If you've seen my first blog on Salsa Verde then you'll know I skipped the "How to make Salsa" lesson at my moms house. She always has some kind of Salsa in her fridge that she made over the weekend. And of course they are always so good and tasty that they should be bottled and sold for millions of people to enjoy. Well....so far for me, success #1.
Okay, so... I must shamefully admit that I am barely learning how to make homemade salsa, and must also admit that I had no interest until I recently discovered that Salsa doesn't always have to be spicy-hot. What a rookie. You see, I just don't have what it takes to eat anything close to mild, let alone anything HOT! So I ventured into another experimental quest to satisfy my curious tastebuds and make one of my favorite salsas without that extra kick (for my mouth's sake). Here it is, hope you like it as much as I did. It has not heat, just pure yummo flavor, so if you are looking for something Hot just add the seeds into the pot with the chili peppers. By the way...If it ends up being too much you can freeze the rest.
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