Salsa Picante 1985 (Spicy Salsa)

ByUTSA Special Collections
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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].

Book Cocina Mexicana Vegetariana by Edit Metcalfe de Plata

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)

This spicy salsa 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Salad
Cuisine Mexican
Servings 4 servings

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.

Notes

I used one Anaheim pepper in addition to the jalapeños. 
Keyword pico de gallo, salsa picante, spicy salsa
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