She grew tomatoes, cilantro, serranos, jalapeños and tomatillos for her incredibly spicy table salsas, which she always had available for my father, who must put some type of salsa on almost everything he eats. We only saw it during meals at my maternal grandmother’s house. Of course, now I know it’s not a tomato but related to the gooseberry.Īlthough he makes it now, Dad never made salsa verde when I still lived at home. I also thought tomatillos smelled weird, and I couldn’t understand why anyone would want to eat a green tomato. It’s usually quite spicy, which is one of the reasons I disliked it so much. Salsa verde - a green chile sauce made with tomatillos - was another matter altogether. These were primarily brothy, tomato-based salsas with onions and bell peppers and, occasionally, chile powder or a little jalapeño tossed in. Luckily, the ranchero salsas he made to stew meat or veggies in were usually toned down enough for me to eat. Salsas were an acquired taste for me, mainly because Dad’s table salsas were four-alarm-fire hot. I am a wimp when it comes to very spicy foods - a fact that my father still teases me over.
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