1997 was the year of the salsa (no, I am not referring to the dance). After every batch, Mark asked “Can you make it hotter?” That is, until this version. He took in a big scoop, wiped the perspiration from his brow and gasped “Oh. This one is just right!” If you can’t take the heat, just use milder peppers. For a garden fresh version, serve straight from the blender without cooking.
|WHAT YOU NEED||WHAT TO DO||WHY|
|2 cups (16 ounces) puréed tomato, fresh, vine-ripened or canned||Pulse a couple of times in a blender; confirm 2 cups. Tip: If using fresh tomatoes, cut in half from pole to pole. Place cut sides down; cut in half from pole to pole again. Cut out and discard tough stem areas. Slip knife under skin edges; pull off and discard. Skins remove easily if tomato is ripe.||Settings other than “pulse” cause froth formation. Tomato skins curl up unattractively in sauces.|
|3 ounces chopped white or yellow onion||Add to blender. Tip: With onion on its side, cut off and discard both ends. Cut in half from pole to pole; peel off any layers that look dry or tough; discard. Place cut sides down and slice to 1-inch, holding pieces together as you work. Cut across slices to chop; add to blender.||Holding the slices together reduces exposure to eye-irritants.|
|1 clove (1/4 ounce) garlic 1 Habanera or 5-6 red Serrano peppers, stemmed 1/4 cup cider or white vinegar 1 tablespoon oregano leaves 2 teaspoons cilantro leaves 1 1/2 teaspoons fine sea salt 1 teaspoon crushed red pepper 3/4 teaspoon ground cumin||Add all to blender; pulse to desired consistency. Transfer to a 12-inch sauteuse/everyday pan; bring to the boil over medium-high heat. Promptly reduce burner to hold at a simmer (195-205°F), stirring gently until reduced to your preferred consistency. Tip: After separating a garlic clove from the head; cut off the root end. Place the broad side of a chef’s knife over top; strike with your fist or palm. Release peel and discard.||Hot pepper membranes and seeds add even more heat. A wide pan promotes reduction by evaporation. Cooking sweetens onions. Simmering cooks with less texture damaging turbulence than boiling.|