Salsa vs Hot Sauce

In our family, there is a huge difference between salsa and hot sauce and I honestly do believe this to be true.  Salsa is flavorful (adds flavor) with a bite/kick whereas hot sauce is just spicy/hot.

I’m married to a beautiful Hispanic/Apache man and his Hispanic family LOVES things spicy.  I….do not.   Now don’t get me wrong, I don’t mind a little “bite” to something, but I don’t want to sweat and I sure don’t want to be frothing at the mouth feverishly looking for something to drink to make the pain subside. Why in the world people do that to themselves is beyond me.

Aaron’s grandmother taught him how to make this family recipe, which is his absolute favorite salsa. He taught me how to make it and I love it.  Everyone loves it, it’s just that yummy.  This salsa is served warm – as in temperature, not spice.

Short story:  one Saturday afternoon he was remodeling a house a couple of streets over. It was a beautiful Spring day so I had all the windows and doors open letting all the fresh air in with the breeze when he came home saying he just knew I was making salsa because he could smell it all the way over by the other house he was working on.  “Oh my God, it smells just like Grandma’s house in here”….  One of the best compliments he’s ever given me.  J

I got permission to share this recipe, so here you go!  Hope you enjoy it as much as we do!

Grandma Galvan’s Salsa

Here’s everything you’ll need – minus the olive oil. I forgot to put that in the picture….

First: give your saucepan a couple “go-arounds” of olive oil and then start with your spices.

A ”palm full” of pepper (about ½ tablespoon – more or less to taste) 

½ teaspoon of cumin

A large ‘pinch’ of oregano and grind it between your palms

And a big palm full (healthy 1 tablespoon – or to taste) of salt (no picture…sorry).

Add all those ingredients to your olive oil and put on medium/low heat

Chop up the:

·        Onion (I used ¾ of the onion)

·        Serrano pepper (leave seeds in)

·        Garlic (I added another clove because I LOVE garlic)

·        Cilantro

I’m not a big fan of the flavor of cilantro (to me, it just completely overpowers any other flavor) but everyone else in my family loves it, so I add it; but I’ve got to get rid of those blasted stems first and just use the leaves..

Add all of those (NOT the tomatoes just yet) to the oil.  You can turn it up to medium heat now that something is in the oil.  Sauté the mixture till they’re soft, stirring occasionally.  If the oil starts evaporating too fast and you’re burning it, either add a drop or two of more oil or go ahead and add your tomatoes.

I chop up the tomatoes fairly small because I hate stringy tomato peels/skin hanging off a spoon/chip, etc. 

I then “pulverize” (smash up) the tomatoes while they’re cooking to get rid of those stringy bits. Half of this pan is done in this picture. You so don’t have to do this step…. It’s just me and my strangeness over tomato stringy bits.

When tomatoes are all lovely stir in one can of tomato sauce, turn heat down to low, cover and let simmer for about 5 minutes. 

Taste test it.  If it’s too spicy – add a small can of tomato sauce, stir it in and re-taste.   Repeat if necessary.

Not spicy enough?  Then chop up another Serrano and sauté in a little olive oil and add a portion of it to the pan of salsa.  After it simmers for a few minutes, re-taste and repeat if necessary.

Remember….it’s not supposed to be super spicy – just adds a wonderful flavor blast to anything you’re eating.  Serve warm.

It’s a beautiful, chunky pot full of salsa loveliness!

After I made salsa, I poured it over these breakfast sausage, egg and cheese muffins.