Dulce was a wonderful cook and although we became kindred spirits almost immediately on many levels, the thing we loved to do most was hang out in the kitchen and learn from each other. Often, Dulce would knock at my door with a bag of groceries in her arms and say in her beautiful Latino accent, “Chris, today we are going to make Chicken Tomatillo Soup or Guacamole or Milanesa (a delcious crisp, thinly sliced breaded sirloin), or whatever was on her cooking docket that day.
One day, early on, she told me we were making “Mexican Sauce” which she said was a staple in her country and was served as a side at almost every meal. I was always up for anything she wanted to teach me, but I have to admit that when she said “Mexican Sauce”, I expected some type of cooked, hot sauce. She chopped up fresh tomatoes, white onion, jalapeño and cilantro, added a good squeeze of lime juice a dash of salt and that was it.
Dulce’s Mexican Sauce (aka Salsa)
1 white onion, chopped fairly small
8 ripe plum tomatoes*, chopped fairly small
1-2 jalapeño peppers, seeded and finely chopped
½ cup finely chopped fresh cilantro leaves and stems
2 tablespoon lime juice, or more to taste
Salt to taste
Combine all the ingredients, cover, and refrigerate for an hour. Serve as an appetizer with chips or along side any Mexican entree; burritos, enchiladas, quesadillas, etc. I like
this stuff so much that I sometimes eat a bowl of it for lunch all on it’s own!
*Use whatever type of tomato that you like best. I use whatever is the freshest and most delicious looking.