For whatever reason, of all the ethnic restaurants we love so much, Mexican establishments are most reluctant (another way to say refuse to) share or go public with house recipes.
Salsa, in particular, is a no go.
Ah, well, so what? If "they" won’t give it to us, we will and can find "it" another way.
Take, for instance, the following recipe sent along by Mount Vernon reader and contributor Patsy Welton.
She tells us, "Kathy Harris is so right about salsa recipes. So I enclose my standby salsa fresca from ‘New Mexico Cook Book.’ For cooks who don’t care for fresh cilantro, I recommend fresh oregano as a substitute."
We’ll also want to take this recipe, a longtime Forum favorite originally shared by Arlington cook Ellen Dodge. In a May, 1986, Forum column, she told us that everyone who tried this, really liked it. And then added, "Two batches take a family through a year. Sure is a lot less expensive than the purchased sauces that have gotten way too high the last couple of years."
That’s more true than ever at this time. At that time, though, this special salsa was cooked, turned into sterilized jars and canned.
Nowadays, we’ll turn it into desired-size containers and freeze.
Salsa fresca
In suitable bowl, mix together the tomatoes, white onion, green onion, cilantro, jalapeno peppers, lime juice and tequila. When combined, cover and refrigerate at least 2 hours before serving.
Makes approximately one cup.
Ellensburg salsa
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