- Author: Catherine Salzman
Salsa de Hermano
My family is a food family. We begin each day together discussing the meals to come. When we travel, our first question upon return is about what was eaten. And we have certain, unspoken food rules, including: tortilla chips are a must for any holiday gathering, Aunt Debbie always makes the queso, and at least one meal should be grilled over direct heat outside. My family is also proudly Texan. Beef often plays a starring role, tacos aren’t just for Tuesdays, and Thanksgiving dinner must never conflict with the Cowboys game. Another common trait of the Texan foodie is a lifelong quest to find the ultimate salsa. While most have their preferred jarred salsa, my family also endeavors to make our own. My grandmother’s “red sauce” will always hold high regard as the go-to family recipe, but my brother recently made a splash with this new gem (hence the name). The creaminess of the butter helps cut the heat of the peppers for an incredibly addictive salsa that will elevate any meal.
- Preparation Time: 00:15
- Cook Time: 00:30
- Cuisine: Texan
- Servings: 8
- 8 tomatoes (romas or whatever is in season), quartered
- 1-4 serrano peppers (or jalapeno, if serrano are not available)
- ½ onion, chopped
- ½ head garlic, peeled
- ½ stick butter
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ bunch cilantro, washed and stems removed
- Salt, to taste
- 1Melt butter in a skillet or pan. Add garlic, onion, tomato, peppers and a 1 tsp. of salt. Add 1 pepper for mild, 2 for medium, or all 4 for hot. Cook until all vegetables are soft and tomatoes have released their juices.
- 2Put contents of skillet into a blender. Add ½ cup water, 1 tsp. salt, 1 tsp pepper and cilantro. Blend until smooth.
- 3Add additional salt and pepper to taste.
- 4Enjoy with chips or as a topping for your favorite Mexican dish.