I was at a friend’s house for Cinco de Mayo and her mom was in town from Mexico. She was in the kitchen chopping to make her salsa and tortilla by hand. I watched her and found it amazing that the craft she had she learn from her mother and her mother learn from her grandmother. Her speed and technique could only be achieved by years of practice. I could only roll the ball of tortilla because I could not make them flat enough.
When I realized my limited skill in tortilla making I asked her to teach me about making good salsa, chopping I know how to do! I found it interesting that she said, “we put what we like.” Yes! I know what she means. She talked about traditional salsa and then she talked about what her family liked and which ones she makes the most.
It was a wonderful traditional meal and Ms Gonzalo’s was a wonderful women, mom, grandmother and lover of food. Which hopefully her recipe will by past down to her daughter’s daughter.
So for this wonderful Cinco de Mayo Salsa, I think of what Ms Gonzalo advice of adding a little something that you like to make it your own and mine is olives!
Cinco de Mayo Salsa (my favorite things)
- 6 Roma tomatoes, chopped
- 4 garlic cloves, minced
- 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
- 1 red bell pepper, fine dice
- 1 green bell pepper, fine dice
- 1 small can of sliced olives
- 1 can of corn
- ½ red onion, fine chopped
- 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
- 1 tablespoon olive oil
- 1 lime, juiced
- Chili powder, salt, and pepper, to taste
- Fresh scallions, cilantro or parsley, to taste
- In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor blend together. Serve with your favorite tortilla or top it on a taco.