Mama Mary's Roasted Chile Salsa

"I have a love affair with tomatoes and corn. I remember them from my childhood. I only had them in the summer. They were extraordinary." ~ Alice Waters

San Francisco's Mission District was a special place for me back in the day, I learned so much about how to cook with peppers, earthy spices, farmer's cheese, and the regions where some of my favorite recipes have been handed down over decades.

Salsa dates back to the 1570s, where the condiment was served over rice, cooked with as sauce, and used as a fresh accompaniment to meats and roasted Pablano peppers. Most of the recipes included squash seeds and beans. Salsa today includes roasted tomatoes, hot Peppers, like Jalapenos, and coriander in the fresh herb form of cilantro. Mama Mary's Roasted Chile Salsa is a staple in our fridge.

If you want more information about Mexican dishes, the most flavorful tomatoes, or Maillard - click the link to Foraging and Farming below!