Guest Author - Susan Stewart

Salsas can be divided into two main categories: cooked and uncooked. Uncooked salsas are placed on the table, often in lovely three-footed ceramic bowls. They are usually hotter than cooked salsas, as each person can add them to their food to their taste. A great uncooked salsa from Yucatan is called dog’s nose!


Dog's Nose
The classic Mayan salsa is called Xnipec (eesh nee pek) - which means dog's nose. No one can tell me why! As it uses habanero chiles, it's really hot, so a little goes a long way.

3 tomatoes
1 habanero chili
1 small onion (red or white)
4 tablespoons finely minced cilantro
1/2 cup of sour orange juice (see note below)
Salt
Seed and finely chop the tomatoes, onion, and chili. Be careful when handling the chili - you might even want to use gloves. Adjust the amount of the chili you use to your taste. I only use half a habanero chili, and I like things spicy! Add the sour orange juice. Sour orange juice is an integral part of Mayan cooking - it's also used throughout the Caribbean. If you can't find any bottled (look in the Latino section of your supermarket), you can substitute half orange juice and half white vinegar. Salt to taste. Refrigerate for about an hour to let the flavors blend.


Cooked salsas may also be used as table condiments, but more often, are added to meals, like any sauce we’re accustomed to. Unlike Tex-Mex food, which uses a great deal of sauce, in Mexico, the salsa is dribbled across the food to complement it, not overwhelm it! Cooked salsas can be prepared ahead of time and keep in the refrigerator for about a week. They’re great to have on hand to liven up a meal. A quick snack, like quesadillas, can easily become a light lunch when you top them with a cooked salsa, and put some guacamole and a green salad on the side.

Cooked Tomato Salsa

To make about 4 cups:
2 pounds (1 kg.) tomatoes, peeled and seeded
1 chile serrano, seeded and deveined
4 tablespoons lard or vegetable oil
1 small onion, minced
1 sprig epazote (optional)
1/2 cup water, or more
salt to taste
Puree the tomatoes and chili in a blender or food processor. In a heavy skillet, heat the lard or oil. Add the tomato-chili puree, the onion and epazote, and cook, stirring, for about 5 minutes, until thickened. Add water as needed to make a smooth sauce, salt to taste, and let simmer a few minutes more. Can be refrigerated for up to 1 week, or frozen for up to three months.

Stay tuned for more recipes from around Mexico! Do you have any favorites? Requests? Let me know!