Hello and welcome back to The Stone Soup Cook–so glad you’re here!
Today, I’m continuing my exploration of the “foundational sauces” of California Cuisine. French Cuisine has seven “mother sauces” that anchor it, but California Cuisine has none; I think it should. Therefore, over the last few months, I have been sharing what I consider to be California Cuisine’s “mother sauces,” which are: mayonnaise, vinaigrette, pesto, salsa, soy sauce, Hollandaise and tomato sauce. In previous posts, I have shared recipes that include mayonnaise, vinaigrette and pesto. The last couple of weeks, I have been covering salsa.
Yesterday, I wrote about the importance of living in the moment and enjoying the “now” instead of pining for the past or rushing so much to the future that you forget the present and I shared this wonderful recipe for watermelon salsa:
Last night, when Mr. Soup tasted it, he declared that it would be GREAT with tortilla chips–so noted!
For today’s post, I am sharing a very traditional salsa, salsa roja. This delicious sauce is simply bursting with flavor and it’s the perfect salsa to make in the summer when the tomatoes are showing up in the markets by the truckload, along with the new crop of garlic, onions, peppers and cilantro. It takes just minutes to prepare and is perfect with tortilla chips or as a topping for your favorite tacos, enchiladas or burritos.
Tune in tomorrow when I’ll be sharing the last of my salsa recipes before I move on to the next foundational sauce: tomato sauce.
Until then,
Peace, love and good food,
Keri
