Salsa was first made by the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies, and squash seeds, however “official discovery” did not occur until after the Spaniards conquered Mexico in the 1500s. This mix of ingredients became popular throughout Spanish civilization, and in 1571, Alonso de Molina named the dish ‘salsa,' which simply means 'sauce.' Please note: A spaniard named Mexican sauce 'sauce.' Wow. He really worked hard on that one.
Course Appetizer
Cuisine American, Mexican, TexMex
Keyword Culinary 2, Dips
Ingredients
2ripe tomatoescored and quartered
½red onionpeeled and quartered
2garlic clovespeeled
1jalapenosstemmed and seeded (substitute 1-2 habanero or serrano peppers for more heat)
¼cupfresh cilantrowashed well
1½tablespoonsfresh lime juice
⅓tablespoonground cumin
2teaspoonssugar
1teaspoonssaltor to taste
8ouncescanned crushed San Marzano tomatoes
2ouncescanned diced green chilesmild, medium, or hot
Instructions
Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, cumin, sugar, and salt in a blender. Pulse until the contents are fine and well blended.
Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Refrigerate until ready to serve