Tasty Salsa Recipes From Home Cooks in Anderson Valley, Californiaby Larry Cox on Sep. 11, 2012, under Uncategorized
Secrets of Salsa: A Bilingual Cookbook by the Mexican Women of Anderson Valley
It’s no secret that the United States has become much more diverse country in recent years. An indication of this is the fact that salsa has overtaken ketchup as our most popular condiment.
I love regional cookbooks since they have an authenticity that makes them more than just a collection of recipes. More often than not, they are a reflection of both community and down home cooking.
The 31 salsa recipes in this collection were brought from family kitchens in Mexico to the Anderson Valley of Northern California. The immigrants who have settled in the valley are an essential and vibrant component of the region’s multi-faceted community. All of the proceeds of this excellent cookbook will benefit the Anderson Valley Adult School and its English as a Second Language classes.
I tested three recipes from this cookbook. My favorite was the “Mexican Green Honey Salsa” recipe contributed by Estela Jacinto who remembered her family preparing it in a molcajete in their former home in Degollado, Jalisco. Antonia Perez, originally from Uruspan, Michoacan, a resident of the valley since 1979, contributed a medium-hot “Simmered Tomatillo Serrano Salsa.” It was also delicious. My third choice was the unusual “Fresh Cabbage Salsa,” a dish by Beatriz Sanchez who added that she used cabbage in this traditional salsa recipe since it is a healthy ingredient and was available year round near her former home in Silau, Guanajuato.
This is a fun cookbook. The recipes are fun and tasty. This cookbook is spiral bound, making it easy to use, even in my cluttered kitchen. It is $14.95 plus $4 postage. Send checks to Anderson Valley Adult School, Att’n Secrets of Salsa, P.O. Box 457, Boonville, CA 95415.
MEXICAN GREEN HONEY SALSA
1 lb tomatillos (husked)
1 small onion, quartered
1-3 serrano chiles or jalapenos (I live dangerously and used jalapenos)
1-2 cloves of garlic
½ cup of fresh cilantro, chopped
½ Tbs honey (or sugar)
1/3 – ½ c chicken broth
Salt and pepper to taste
Heat a large non-stick pan over medium heat. Grill the onions, chiles, and garlic for approximately five minutes, turning them with tongs until they are evenly grilled. Roast the tomatillos separately from the other ingredients.
Put all grilled ingredients into a blender and blend well. Ingredients can be mixed in a molcajete (mortar and pestle). Empty contents if blender into a bowl. Add cilantro, honey, and chicken broth. Stir. Season with salt and pepper. The salsa should have a liquid consistency. Add more broth, if necessary.