Gino was one of my best friends in college and still remains one of my best friends today. Now he is a stylist in New York City, but recently dropped by to teach me how to make his world-famous homemade salsa. Debbie and I would like to welcome Gino as our very first guest blogger!
I used to stay with my (aunt) Tia during the summer where she taught me how to make her famous salsa recipe. Like all her recipes, it wasn’t written down. She said, “Mijo (mi hijo or my son), you must memorize this recipe, so when you make it, you think of me!” Now when I make it, I do think of her. I swear, the love I remember for my Tia always makes the salsa taste better!
I have traveled around the world, and usually make this salsa when staying with friends. They always ask for the recipe, but I have never taken the time to write it down. So while visiting Corinna this holiday season, I told her it was time to document this recipe. So here is my Tia’s salsa; I hope you enjoy it as much as I do!
Sonoran-Style Homemade Salsa
2-3 medium Anaheim chile peppers, small dice (less if they are extra spicy)
2 Jalapeno peppers, small dice
1 white Jalapeno pepper (aka yellow wax pepper), small dice
2-3 green Serrano peppers (you can substitute 1 red for some kick in the heat), small dice
5-7 Green onions (both green and white parts), small chop
2 ½ cups of cilantro leaves, roughly chopped (no stems; loosely filling the cups)
1 – 28 oz can diced tomatoes
1 – 15 oz can tomato sauce
3 cloves garlic, pressed
1 tsp. kosher salt
¾ tsp. cracked black pepper
¾ tsp. cayenne (or paprika)
½ tsp. garlic powder
Place all ingredients into a medium bowl in the order listed above. Smash ingredients with a potato masher until all ingredients are well-blended. Place (uncovered) in the refrigerator for one hour to allow the ingredients to meld. Give it one last mash and serve with tortilla chips.
Note: This recipe can be made the night before, but keep it covered with saran wrap in the refrigerator.