Victoria’s Secret Salsa

The other day, out of the blue, I remembered the pure simplicity of La Victoria Salsa, a thick, rich salsa without the spice. If you are not familiar with La Victoria Salsa, at least in California, it was without a doubt the salsa of choice and always present at parties and holidays. Now, living here in Mexico where I have every ingredient, every type of chili pepper, and can create any salsa imaginable, you must be curious as to why I would be thinking about La Victoria Salsa. Well, we had a party the other day and I realized that there are many people who do not like spicy food, and so to offer a salsa for everyone to enjoy, to create a a salsa rich in flavor but without the spice became my goal.

First a little history, is it salsa or sauce? 

The roots of Americans love affair with salsa can actually be traced to ancient times, extending as far back as the Aztec civilization.

In Mexico there is just one word, SALSA, salsa is the word for any and all salsas including sauce´s; salsa roja, salsa verde, salsa picante, salsa fresca, salsa enchilada, you get the idea.

In the United States there are two words, SALSA and SAUCE.

While “salsa” literally translates as “sauce,” most Americans speak of “salsa,” when referring to a dip for tortilla or potato chips. They are typically referring to a  thick  tomato-based condiment, which also includes ingredients such as onions, chilies, garlic and herbs. Salsa can range from mild to spicy hot.

Sauce, or  ¨hot sauce¨ is usually more liquid/fluid than salsa and perfect for pouring onto tacos. Made from chili peppers, with other ingredients such as vinegar and sugar. Sauce can also range from mild to extreme, and from green, to red, or even orange.

The secret to making a thick sauce is to use a stone version of the mortar and pestle called a molcajete, or, lacking this, you can use a blender but only on speed  level one.  I actually make two salsas in the same blender without the need to rinse the blender in between. First, make the chunky salsa without spice, full of flavor that everyone can eat it, and then the second one, exactly the same, but picante with added chili’s.

          That’s nice, but whats Victoria’s ¨real¨ Secret? Okay, drum roll please!! Assuming you will be using a blender the secret is to first blend on high speed 1 or 2 tomatoes, the garlic, the chili with seeds removed, and the onion to form a paste. By doing this, you create a purée which will distribute the flavor and give your salsa a richer flavor. Here is the recipe…

1. Roast on a BBQ grill, in the oven or in a pan 6-8 Roma tomatoes and 1 chili jalapeño. You want the skin to blacken a little bit, that is why I think the gas BBQ grill is easier and will give you more control.
2. Allow the tomatoes and chili to cool, remove the skins from the tomatoes and the seeds from the chili.
3. Blend to purée 1-2 tomatoes, chili jalapeño, 1 clove of garlic and a small slice of white onion.
4. Add the remaining tomatoes and 1/4 cup of chopped cilantro, blend on speed  level one, pulsing to maintain the chunky quality.                                                                                                                                                                                                                                                                                                                                  I look forward to hearing your comments, Thank you.