My hubs tells me I shouldn't share this recipe. He wants it to stay 'in the family' ... It's been shared with friends and family already, though - and it's such a super-delicious and easy recipe ... what can I say - I'm feeling generous. ;)
Here's the story.
My brother in law Armando's mother Maria made a spectacular tostada spread for my sister's graduation party several years back. Being an authentic Spanish-speaking family... it was a wonderful experience (taste buds included)!
I was enthralled by the simple red sauce that his mother put on the tostadas, and asked Armando to translate - "How did you make this amazing sauce? It's SO good! " I was expecting to hear a long-drawn out process of slowly letting the tomatoes cook and simmer... adding secret spices etc...
Instead, with a smile, my brother in law translated back to me "It's called El Pato. Look for a small can in the Mexican food aisle with a duck on it!"
I was amazed!
I began to experiment from then on with the magical El Pato. You can find this product in nearly EVERY grocery store's Hispanic Foods aisle.
On it's own, its a bit spicy... but it adds the PERFECT amount of heat to a medium salsa . Here is our favorite salsa recipe that came from those beginnings:
Now, I will admit there is a compromise in this recipe.
I typically only purchase canned goods with BPA-free lining because of the health risks involved. That means I soak my beans (saves money as well as improves digestibility), use frozen corn instead of canned... so really the only canned items that I purchase are tomatoes and Coconut Milk. Muir Glen Organics has a BPA free lined can, and so does Native Forest Organics (for Coconut Milk).
But, if you're up for 'tainting' your otherwise pure & organic ingredients a bit... this would be the time to go for it.
SARAH'S SIMPLEST (not perfectly pure) SALSA
- 1 large can whole tomatoes
- 1 can El Pato spicy tomato sauce (green or yellow can)
- 1 onion, diced
- 1/2 bunch fresh cilantro (or a large handful)
Empty contents of both cans into food processor. Grab approx. half of the bunch (or a large handful) of cilantro and throw it into the food processor. Pulse until cilantro is blended in, but not totally pureed. You want a bit of texture.
Chop onions by hand (important step) into a small dice. Add these to food processor and pulse just a few times to incorporate the onion. If you add the onion and puree it in - the onion flavor will be too strong.
That's about it!
Of course, there are many ways to add or enhance this salsa - fresh corn, jalapeno are just two of the ways you can change it up and have fun with it.
Dig in with your favorite chips, blend it into avocado for a heavenly guac, or top these fabulous Carnitas tacos with it!
I've had friends win salsa contests with this recipe - and it's always a hit wherever I bring it. Hope you enjoy!
I shared this Pork Carnitas recipe on the fabulous Plan To Eat blog. Get that recipe here.