Pati's Mexican Table: A True Mexican Collectible: Versatile Summertime Salsas...

A True Mexican Collectible: Versatile Summertime Salsas...

Pati Jinich

This article was written for and published by The Washington Post on August 5, 2009.

When asked recently whether I was a collector of some sort, I thought of my grandmother's cabinet that holds hundreds of elephant figurines -- more than 60 years' worth, from many places. And she's still adding to the lot. So my response was no.

Then a few days later I realized that I am a collector: of foods tasted throughout my life, or at least the memories of them. This is especially true of salsas. I have countless papers scattered on my desk with notes about the names of them, the places I ate them, their ingredients, the cooks who made them and, when generously given, directions on how to re-create them.

When the mood strikes, I search to find that precise note (which may be in a coat pocket, bag or drawer). Or I sit down with eyes closed and try to remember the feel of the sauce.

When all else fails, I make one up.

To read entire article and get recipes for raw tomatillo and chipotle salsa verde, Ancho chili pickled salsa and fresh mango salsa click here on this link to The Washington Post.

POSTED IN: Recipes , Salsas, Pickles and Jams

TAGS: Ancho , Chile , Chipotle , Cilantro , Jalapeno , Mango , Onion , Pickled , Raw , Salsas , Summer , Tomatillo

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I made the ancho chilie pickled salsa and it gets better as the days go by. Thank you Patti!

Carla | August 30, 2009 7:49 PM | Reply

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