Salsa Picante 1985 (Spicy Salsa)
This spicy salsa (salsa picante) from 1985 is a classic take on what we now call pico de gallo. Made with juicy ripe tomatoes, onion, jalapeños, and fresh cilantro, it’s a staple in every Mexican kitchen.
About Cocina Mexicana Vegetariana
This recipe comes from Cocina Mexicana Vegetariana by Edith Metcalfe de Plata, chef of Las Margaritas, a renowned vegetarian restaurant in Guadalajara, Mexico. Originally published by Edaf Mexicana in 1985, the book was later released in English by Healing Arts Press in 1989. Both editions can be found in the UTSA Special Collections Library. The book showcases the recipes served at the restaurant, authentic vegetarian adaptations of classic Mexican dishes like enchiladas, tacos, and stuffed chili casserole.
Metcalfe de Plata, Edith. Cocina mexicana vegetariana : típicas y sabrosas recetas a base de ingredientes integrales. México : Edaf Mexicana, 1985. P. 63. [TX837 .M53518 1985].
Original Recipe
Salsa Picante
Ninguna comida Mexicana estará complete sin su correspondiente salsa picante. Si menciona esta salsa en cualquier parte de México, todo el mundo sabrá lo que quiere decir. La puede conserver indefinidamente en el frigorífico e incluso congelarla. Pero los mexicanos la perparan todos los días:
Ingredients
- 50 gr. de cebolla picada
- 1/4 kg. de tomates o tomatillos picados
- chiles Annaheim o pimientos comunes picados
- 1-3 jalapeños bien picados
- 2 cucharadas de vinagre de sidra
- 1 pizca de sal marina
- 2 cucharadita de azúcar de caña sin refinar
- 1 cucharadita de cilantro fresco, picado
Directions
Mezcle todos los ingredientes en un tarro y métalo en el frigorifico.
Translated Recipe
Salsa Picante
No Mexican meal is complete without its corresponding salsa picante. If you mention this salsa anywhere in Mexico, everyone will know what you wish to say. It can be kept indefinitely in the refrigerator or even frozen. However, in Mexico, it is prepared usually fresh every day.
Ingredients
- 1/3 cup chopped onion
- 1/2 pound tomatoes or tomatillos
- Anaheim chiles or whatever chiles are commonly available, chopped
- 1-3 jalapenos, chopped finely
- 2 tablespoons of cider vinegar
- 1 pinch of sea salt
- 2 teaspoons of unrefined cane sugar
- 1 teaspoon of fresh cilantro, chopped.
Directions
Mix all of the ingredients in a jar and keep in the refrigerator.
Making Salsa Picante Step by Step
Place all of the ingredients in a bow or jar.
And mix.
Serving
Serve as a salsa with your meals.
Storing
Store in the refrigerator in an air tight container for 1 day. It is best if you make this salsa fresh every day.
Salsa Picante (Pico de Gallo)
Ingredients
- 1/3 cup chopped onion
- 1/2 pound tomatoes or tomatillos
- Anaheim chiles or whatever chiles are commonly available, chopped
- 1-3 jalapeños, chopped finely
- 2 tablespoons of cider vinegar
- 1 pinch of sea salt
- 2 teaspoons of unrefined cane sugar
- 1 teaspoon of fresh cilantro chopped
Instructions
- Mix all of the ingredients in a jar and keep in the refrigerator.
What is the recipe on the cover of that book?
Unfortunately, this book does not specify the recipe depicted on the front. It looks to me like it could be large avocados or perhaps some type of green squash stuffed with grain and raisins; however, I cannot find a recipe of that description in the book. There is a stuffed squash recipe, but the stuffing is composed of lentils, so I think it is unlikely to be the one. Nonetheless, I’ll post it on Friday and you can see what you think. Sorry I can’t give you a more definitive answer.
On reading more closely, the squash recipe mentioned above cannot be the one depicted on the cover, as it calls specifically for “calabacines,” which is generally used specifically for zucchini. I think the cover image may simply be an artistic still life of ingredients used in the cookbooks, rather than a specific recipe.
For your interest, though, this is the stuffed zucchini recipe from page 94 of Cocina Mexicana Vegetariana by Edith Metcalfe de Plata:
Calabacitas Rellenas con Lentejas Asadas (Para 6 personas)
1 ¼ kg. de lentejas cocidas
1 ½ kg. de calabacines partidos por la mitada a lo largo y sin semillas
75 gr. de cebolla picada
4 cucharadas de aceite de sésamo
150 gr. de migas de pan fresco
150 gr. de queso fuerte rallado
½ cucharadita de estos ingredients: sal marina, pimiento negra recién molida, chile en polvo, rábano picante, chile de Jamaica y ajo en polvo, nata agria y champiñones partidos en laminas
1)Reparta las lentejas en seis cazuelitas individuals, engrasadas con mantequilla o en una cazuela grande también engrasada.
2)Coloque los calabacines encima de las lentejas, mezcle suavemente las cebolla, aceite, migas de pan, queso y condimentos.
3)Coloque la mezcla dentro de los calabacines y gratine el plato hasta que el queso esté burbujeante. Adórnelo con nata agria y champiñones.
Grilled Zucchini Stuffed with Lentils (Serves 6)
1 ¼ kg. cooked lentils
1 ½ kg. zucchini cut in half and seeded
75 gr. chopped onion
4 tablespoons sesame oil
150 gr. fresh bread crumbs
150 gr. grated sharp cheese
½ teaspoon of these ingredients: sea salt, freshly ground black pepper, chile powder, horseradish, chile de Jamaica and garlic powder, nata agria and sliced mushrooms.
1)Divide the lentils into six individual ramekins, greased with butter, or in a large pan (also greased).
2)Place the zucchini on top of lentils. Gently mix the onion, oil, bread crumbs, cheese and seasonings.
3)Place the mixture into the zucchini and broil until cheese is bubbly. Garnish with sour cream and mushrooms.
we’ve done the same for years, except the unrefined cane sugar –thanks!