Table Salsa Also Named Salsa de Mesa

Many of my relatives have chiltepin and piquin plants in their yards because these chiles grow profusely in the southern Texas landscape. These tiny peppers pack a lot of heat, and only a few areneeded to make the most flavorful sauce that sits on the table to complement everyday dishes.My grandmother plucked peppers from a plant right outside of her back door. She mashed a few inher molcajete to make table salsa, and dried the remainder for a later use. She dried the peppersovernight in the oven with the low heat of the pilot light. Table salsa is a simmered sauce that isprepared to your preferred spice level, and has no limit to which dishes it can enhance. Share your cooking with me at @y_delicacies on Instagram.

TABLE SALSA  Salsa de Mesa

Makes 1 cup

YDelicacies.com Yvette Zuniga Jemison

8 ounces Roma tomatoes (3-4 tomatoes), coarsely chopped

3 chiltepin or piquin peppers (3 for mild; 5+ for spicy)

1 clove garlic

1 teaspoon salt

1 thick slice of white onion

2 tablespoons vegetable oil

1. In a blender, pulse the tomatoes, chiles, garlic, salt and onion until puréed.

2. In a small skillet, warm the oil on medium-low heat. Pour the purée into the oil. Simmer until the sauce is

fragrant and deeper in color, about 5 minutes. Serve warm or at room temperature. Store in an airtight container in the refrigerator up to 1week.