a spicy sauce made from tomatoes, onions, and chillies (= small, spicy, red or green seed cases)
1. A spicy sauce of chopped, usually uncooked vegetables or fruit, especially tomatoes, onions, and chili peppers, used as a salsa.
The word "sauce" is a French word that means a relish to make our food more delicious. Sauces are liquid or semi-liquid foods arranged to
make other foods look, smell, and taste better, and hence be more easily swallowed and more beneficial.
Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn't last long.
Sauces and gravies were used to mask the flavor of contamiinted foods.
Although the term "salsa" was coined by the Spanish, this salsa has been around since long before the Spanish were exposed to it.
Possibly as far back as 3000 BC, the Aztecs combined chilies with tomatoes or tomatillos to produce this salsa.
Wild tomatoes are native to Peru and Ecuador. Tomatillos, which are not green tomatoes, are native to the Andes,
in the area which is now Colombia, Peru and Ecuador.
Domestication of these plants allowed for salsa to become a staple of the Aztec diet.
chilies, ground squash seeds and other ingredients, even beans, were combined with the tomatoes or tomatillos.
The Spanish were first exposed to tomatoes and this dish after they conquered the Aztecs (1519-1521).
It was served with venison, wild turkey, lobster and fish. Some say it was the conquistadores who first called it salsa.
Others say it was a Spanish priest and missionary named Alonso de Molina who named it in 1571.
Ingredients for Salsa Fresca
.Tomatoes 4 medium
.Jalapenos finely chopped 2
.Onion finely chopped 1 medium
.Olive oil 2 teaspoons
.Vinegar 1 teaspoon
.Lemon juice 1/2 tablespoon
.Fresh coriander leaves chopped 1/4 cup
.Salt 1/2 teaspoon
.Dried oregano 1/2 teaspoon
Remove the eyes of the tomatoes, make a cross slit on the bottom side and immerse in boiling water for half a minute.
Drain the tomatoes, peel, deseed and chop them roughly. In a medium bowl, combine tomatoes, onion and jalapeno peppers.
Add the olive oil, vinegar, lemon juice and salt. Crush the oregano and add.
Mix well and let the sauce stand for at least two hours to blend the flavors. Stir in coriander leaves.
Serve at room temperature with your choice of snacks or as a dip for your cocktails.