I make excellent salsa. I like my own salsa so much that I will not buy commercial salsas, and I am usually disappointed with restaurant salsa. I use a recipe that my dear friend Susan sent me; I think that she got it from the Austin American Statesman. I make salsa every week or two because it is noticeably superior to other salsas. Except for my friend Don’s. I am peeved by the possibility that I may like Don’s salsa more than I like mine, and he won’t share the recipe. Selfish, selfish, selfish So, today I spent the morning carefully inspecting and comparing a batch he gave us with a batch of my own.
The first thing I noticed, because my husband pointed it out, is that Don’s salsa is chunkier–probably chopped by hand. I’m not doing that. I make fantastic salsa in the blender, but I’ll consider holding back portions to add at the end to create an illusion of knife work. A few carefully dipped chips later brings me to the conclusion that Don uses less cumin. Too bad. I really enjoy cumin. It approaches the position of magic ingredient. Okay, I have been doubling the amount called for in the recipe, so I’ll cut back. Then there are all those obvious green onions floating arounod in the salsa. Of course! I happen to have a couple in the fridge. I’ll throw them into my batch today-at the end so that they can remain recognizable slices.
The final touch: I know that Don roasts his jalapenos. I carefully blacken mine today before tossing them into the blender. Does it make a difference? Unfortunately, yes. Although, I suspect that he might add a drop of liquid smoke or roast his tomatoes too. Then, there is the question of tomatillos. Does he use them? I do! Maybe he does not use as many, but how can I be sure?
Fortunately, today’s batch of salsa with roasted jalapeno and green onions was fantastic. Was it better than Don’s? I’m not sure because we finished off his little gift jar today. I may have to wait until next summer to find out.