After making my Pork Green Chili I had a quarter of a bushel of green chilies that still needed to be used, so I decided to make salsa. When I finished the salsa, the question came up as to whether this was “salsa” because it is cooked.
For those who wonder:
Salsa = sauce
Picante = spicy
Pico de gallo = raw type of salsa
So ….. salsa can refer to any type of sauce whether it is cooked or not. Picante sauce or salsa is a spicy sauce and is usually cooked. Pico de gallo is made with uncooked vegetables.
If anyone has any more input, I would love to hear it.
With that out of the way, lets make some spicy sauce!
1/4 bushel roasted Green Chilies (diced)
28 oz Diced Tomatoes
2 Medium Onions (diced)
Lime juice (optional)
Sauté the diced onion till it is starting to turn translucent and then add the tomatoes and green chilies. Taste for heat and adjust the volume with diced tomatoes.
Add salt and cumin to taste and cook for about 15 minutes or until the tomatoes are fully cooked.
Add a little lime juice for additional acidity if desired and add a little cilantro at this point if desired.
This made a little more than 4 pints of salsa, so I put the salsa into some nice canning jars and used the hot water canning method to preserve the bulk of my salsa and ate the rest.