Traditional Mexican Salsa

Traditional Mexican Salsa

The history of Salsa sauce originated with the Inca people. Salsa (combination of chilies, tomatoes and other spices) can be traced to the Aztecs, Mayans and Incas. The Spaniards first encountered tomatoes after their conquest of Mexico in 1519-1521, which marked the beginning of the history of Salsa sauce. Aztec lords combined tomatoes with chili peppers, 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.

This is the traditional Mexican Salsa from the Mid section "DR" Mexico City region:
Four plump Tomatoes or six Roma Tomatoes
1/4 cup on white onion (best onion for salsas is the vidalia)
One Jalepeno
One yellow or red pepper
One Tomatillo-used to cut down on heat and bitterness of Jalepeno
One cup of Fresh Cilantro
1 1/2 to 2 limes depending on how tangy you like it.

Instructions:
Cut or use a food processor to cut vegetables finely
Mix together in a bowl
Add salt to taste
Squeeze one 1/2 to 2 limes in bowl (to taste)

Let sit for 45 minutes

Add Mango or Pineapple to give a different dimension.

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