Nov 30, 1919, 12:00 AM
Post #4 of 5
Taco Shops have lots of hot sauces.
But maybe you mean a Pico de Gayo type. I'm not going to give an exact recipe, rather a general rule. When I was in Durango we made this every morning. It is a fresh salsa and means beak of the rooster - referring to it's spiciness (or so some say).
1-3 fresh tomatoes chopped - use good tasting ones!
a few Serrano chiles (or Jalapenos)
finely minced garlic (optional)
Juice of a lime or so
salt to taste
Add all together changing proportions to your taste. This is best after sitting for about an hour, but before a couple days (refridgerated).
Another option to make a semi cooked, but more complicated salsa is to leave all the vegetable whole and roast them first (not the lime or Cilantro). Roast in a heavy cast iron pan, on a comal, or on a barbeque. You want to char the outside, but not completely cook the vegetables. Then remove the peels of the tomatoes and chiles that come away easily (some roasted peel is actually nice) Then remove seeds if desired. I then put the roasted garlic, onion, chiles, and tomatoes all in the blender with the cilantro,lime and salt and blend till it is the desired consistancy. Voila. This keeps longer. Substitute wine vinegar for the lime juice and be liberal with it and the salt and it will keep even longer refridgerated.