 Salsa is a Tex-Mex phenomenon, capturing the heart of any and every patron of Mexican restaurants. But, before it was an American favorite, it was apart of Ancient Incan culture.
The word “salsa,” means sauce, and is normally used to refer to the condiment composed of tomatoes, Chile peppers, and onions. In accordance with Foods America Gave the World:
“ ...the Indians, tens of centuries ago, cultivated the tomato and the pepper plants and improved and developed them until the tiny hot and pungent berries of the latter had been transformed into a number of varieties of peppery fruits, and the little red sourish berries of the other had become big luscious scarlet tomatoes....Long centuries before Columbus landed on the shores of the New World, the tomato and the peppers had spread from the land of the Incas to Central America and Mexico where they were cultivated by the Mayas and the Aztecs who called the tomato "tomatl," which the Spaniards under Cortez corrupted to the name by which the fruit is know to us today (Verrill).”
| The Spanish, first came into contact with the tomato during their conquest of Mexico from 1519 – 1521. The first reference to the fruit, however, didn’t come until the “…Spanish colonial documents. “Sahagun was the first European to make written note of ‘tomates.’ According to Sahagun, Aztec lords combined them with Chile peppers and ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. This combination was subsequently called "salsa" by Alonso de Molina in 1571 (Smith)."  Today the condiment is enjoyed on almost anything and is loved by almost everyone. We’ve chosen to publish a milder version of salsa, but you can increase the spiciness by adding additional jalapenos. Don’t forget to make a nice cold glass of Mango Lassi to extinguish the fiery deliciousness you are about to partake in!
Ingredients:
• 3 jalapeños
• 2 cloves of peeled garlic
• 1 bunch of cilantro
• 1 15oz. can of whole or chopped tomatoes
• 1/2 tea spoon of salt
• blender
Recipe:
1. Wash jalapeños.
2. Take one of the jalapeños and cut it in half.
3. Chop the remaining jalapeños into small pieces and place in a bowl.
4. Cover the bowl and heat in microwave for approximately one minute.
5. Place the garlic, juice from the can of tomatoes, and the two slices of jalapeño into the blender and mix well.
6. Add the tomatoes, cilantro, and salt and mix using the pulse setting.
7. Empty the contents of the blender into a glass jar or bowl, and mix in the remaining peppers.
Serve with tortilla chips, and for a little early morning “pick me up,” dabble a little on your eggs!
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