Tia Lily's Salsa Colorada

My beloved aunt Lily is my mom's sister. They are originally from Guadalajara, Mexico and she is one of the best cooks I've ever met. As a rule, I don't eat at Mexican restaurants because nothing compares to my tia's cooking. I only eat her posole, and her tamales are a Christmas treat, but what she's best known for is her salsa.

Lest you think I'm putting my own mother down, let me tell you who the best Puerto Rican cook I've ever met is: my mom. While Tia Lily is the consummate Mexican cocinera, my mom had to learn to cook for my dad, who preferred his own homeland's cuisine. And hates celery.

The joke in our family is that you can always tell how angry she was when she makes her salsas by the level of spice. Those babies will burn through your tongue, even when she's in the greatest of moods. They can take on any Indian curry or southern Thai dish in a heat competition. You will probably sweat eating them. And it'll be totally worth it.

She made this salsa for a recent family gathering. One of the wonderful things about our family is that every occasion brings out the entire clan. I have 5 cousins on that side, 4 of which have their own children, and I love the parties we have together. Piñatas, food, music, and kids running everywhere, that's life. It was on one of these family affairs, while my mouth was on fire, that I begged her to share the recipe. She laughed while telling me how utterly simple it is.

Like my dad's salsa, it goes great on everything: rice, tacos, eggs. But the salsa verde has far less heat than this one, so be careful how much you throw on your plate. Make sure you have lots of crema (or sour cream, milk, what have you) on hand!

It's especially delicious on an egg in a hole, which has a convenient buffer for heat built right in: bread!

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Tia Lily's Salsa Colorada

by Lilia Ruiz-Velasco Colunga February-7-2012

An intensely spicy red salsa.

Ingredients

• 8 tomatillos
• 6 chiles arbol (with seeds)
• 1 clove garlic
• 1 tablespoon oil for frying chiles
• 3 sprigs cilantro (more for garnish)
• salt to taste 

Instructions

1. Remove the papery outer skin of the tomatillos and rinse well (they will be pretty sticky). Chop in half, and put in a large pot of water. Make sure the water covers the tomatillos by at least an inch. Bring to a boil, then simmer for about 5 minutes (till fork tender).2. While the tomatillos are cooking, heat the oil in a frying pan. Add the chiles and fry until crispy. Remove from heat and discard the oil.3. Drain the tomatillos, reserving a quarter cup of the water. Blend together the tomatillos, fried chiles, garlic, and cilantro with half the water. Add more as needed for a thinner salsa. Add salt to taste.4. Pour into a bowl, garnish with some cilantro. Or pour over a dish that needs a bit of pizzazz. Enjoy.

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 2 cups

Louie's Salsa Verde

In Puerto Rico, salsa refers to the music that makes the hips shake. In Mexico, it's a condiment. In our house, it's both. But made by a Puerto Rican. And it's good.

It's a bit of a family joke that my Mexican mother cooks the greatest Puerto Rican food, but it's my Puerto Rican father who created his own salsa verde, or green salsa.

A Puerto Rican making Mexican food, and vice versa? Yeah, it's a bit like a liger.

This is my absolute favorite. I put it on everything from pasteles (not cakes) to quesadillas. It's great on hot dogs, hamburgers, scrambled eggs, to add a bit of a kick to just about anything. I like it on rice too, turns it a bit green and a bit spicy.

Of course, it's a great dip for chips.

I've taken it to two food swaps now and it always disappears quickly. I'm trying to convince my dad to market it. Till that happens, you can enjoy making it yourself.

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Louie's Salsa Verde

by Louis G. Fontanez June-26-2011

Our family's special recipe.

Ingredients

• 1 pound tomatillos
• 11 serrano peppers
• 1/2 medium onion, chopped
• 3 cloves of garlic
• 1 yellow pepper (guero)
• 1 long green pepper (Hungarian)
• 3 scallions, chopped (plus 3 additional for garnish)
• 1/4 cup cilantro, chopped (save half for garnish)
• 1 sprig each thyme, oregano, rosemary, mint
• Salt & pepper, to taste

Instructions

1. Remove the papery outer skin of the tomatillos and rinse well (they will be pretty sticky). Dry and chop in half.2. Place the tomatillos, peppers (remove seeds from the serranos if you're sensitive to heat), onions, and garlic in a saucepan and cover with water.3. Bring to a boil, lower flame and simmer for 5 minutes.4. Allow to cool off for a few minutes, until no longer piping hot.5. Drain but reserve the liquid, and place in blender/food processor. Add the fresh herbs, salt to taste and process for 30 seconds.6. If mixture is too thick, add reserved liquid and blend until incorporated.7. Garnish with remaining chopped scallions and cilantro.

Yield: approximately 10 servings