Finally there was one tomato in the garden that looked very ripe and hadn’t been ripped into by an unknown creature. Without thinking about it, all the tomatoes I planted this year were huge beefsteaks, which probably isn’t the best choice for either flavor or looks. I made a salsa, using three tomatoes and a Oaxacan pasilla chile (which is not a substitute for a Mexican pasilla; it is more like a chipotle), and boiled them together in water for 15 minutes before processing with half an onion, a garlic clove, and dried Oaxacan oregano. The salsa that results is very characteristic of Oaxaca, and immediately familiar to anyone who has spent even a brief time there or tried it in restaurants. It wasn’t quite strong enough to meet the bold flavors of the beef in a taco, and I threw in a poblano pepper which interfered with the taste. I’m beginning to think salsa is always best with potatoes or tofu: neutral flavors that allow you to enjoy the sauce.
(Photo: Jardín Etnobotánico, Oaxaca.)
365 Days of Food 