Sunday, July 29, 2007

World's Greatest Salsa

This is a recipe for the world's greatest salsa. And I don't say that lightly. John Dvorak agrees with this bold assessment, as he ran the recipe in Dvorak Online, his back-page column in Boardwatch Magazine in November of 94. That's right. Read it and weep. Right before the color Mustang Software ad that always seemed to grace the back cover of the greatest magazine in the geek-tech world of the 90s.

So here's the deal, I got this fantastic family recipe from my late father-in-law, Guadalupe Munoz (MHRIP). So naturally, we call it: Lupe's Salsa.

Lupe's Salsa


12 large, green Anaheim chilis.
12 medium, yellow chilis (not "banana chilis).
6 small green Jalapeno chilis.
2 large garden tomatoes (Beefsteaks if available).
4 medium green tomatoes.
1/2 cup of finely chopped green onions, tops & bottoms.
Salt, to taste. Lemmon juice for extra zest, if desired.

Note on selecting chilis: choose straight and firm chilis that reflect proper coloring for their family.

CHOP onion tops and bottoms, place in medium-size mixing bowl. TOAST all chilis on a griddle (like frying without oil) over high heat until outside skin is quite blackened, turning as necessary. While toasted chilis remain hot, wrap lightly in a thoroughly moistened, clean dishtowel. Let sit for 20 - 30 minutes. This allows the toasted chilis to sweat, and makes removing skins easier. Remove all chili skins and discard, taking care to remove all stems. Retain all the meaty interior and seeds. Add to mixing bowl. That's right, add the seeds. Boil tomatoes or tomatillos until skin cracks, rinse under cold water and remove skins. Add to mixing bowl. Knead or mash mixture of onions, chilis and tomatoes (or tomatillos) with hands or potato masher until well blended.
CHILL until served. This recipe yields about two pints of the most delicious salsa in the world. And it's almost all chili meat. Yummy texture, deep and dark flavors. This salsa is perfect served with Carne Asada, Carnitas and Juevos Rancheros at breakfast. It is also a to-die-for appetizer. Just be prepared to work about 1.5 hours, and make sure to wash your hands multiple times. The salsa is hot, though not too hot. It has a wonderfully unique and strong flavor and is chock full of vitamins and fiber. The real deal.

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