loosely fill regular sized blender halfway (or small food processor to the top) with whole cilantroĢ. Immediately make a batch of your favorite margaritas in it!ĭried chile tepins (or if the world is conspiring against you, pequins as substitute)ġ. Unless you have that anti-cilantro gene, then avoid at all costs!įor an extra spicy treat, after you pour out the salsa don’t rinse out the blender. Unless you have that anti-cilantro gene, then avoid at all costs!Īnd fun to experiment with as a salsa base, or to eat as is. And fun to experiment with as a salsa base, or to eat as is. This is the only salsa recipe I regularly use. While dried chile pequins work well as a substitute, there is something missing that only the tepins can provide. They are actually becoming quite difficult to find in stores (at least in Austin). She kindly showed us her recipe, which was so basic even the bachelors in the group could remember it! The secret to the flavor was the dried chile tepins, which I had never even heard of before that day. The hostess spotted us draining the supply and offered to make more. We were dipping chips into a salsa like it was our last meal. One night a group of us went to a friend-of-a-friend’s party. I’ve eaten A LOT of Mexican food and have tried hundreds, if not thousands, of salsas.

I grew up in Northern Arizona, then moved to Tucson for a ten year stint before coming to Austin. JJ Weber, KLRU-TV Production & Operations Director, award-winning producer

Sonoran salsa recipe