koralleen (koralleen) wrote,

How I came to know salsa

I had already met salsa. It was there in a little dish on the table at La Plata Grande, the first Mexican restaurant I remember visiting. Later I learned that you could buy it in jars at the Giant right across the parking lot. Much later, I saw a fellow guest at a book lunch make some right before our eyes--but this guy is big on presentation and the salsa experience with him involved flashing knives and some kind of Mayan artwork and a healthy swig of culinary intimidation. It was good salsa, no question, but too scary to try at home.

This past week I decided that in honor of el Cuarto de Mayo, which happened to be the first Wednesday of the month, I would make a bunch of different salsas. I ended up with four and learned some things about salsa. Before then, I thought salsa was a tomato thing. It's not a tomato thing, although tomatoes definitely make good salsa. I made one tomatoless salsa and it was also good. The only ingredient common to all four was cilantro. I'm not sure the cilantro is a rule, but I think it's a nice touchstone and I plan to keep it for my future salsa endeavors. The epiphany for me came as I chopped and chopped and chopped ... salsa is chopped stuff together in a bowl. I am having a lot of fun making salsa this week.

  • Post a new comment


    default userpic

    Your reply will be screened

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.