This recipe always makes me smile because of the dear friend who gave it to me...........
For about three years I had the privilege of living right across the street from one of the sweetest, kindest women I've ever met. In fact her name actually means "sweet" in Spanish! Her parents must have had a premonition about what kind of person she would turn out to be!
Dulce, her husband and their three lovely daughters originated from Mexico City. They were living in the United States for several years as part of a business assignment. We just happened to be the blessed family who lived across the street from them.
Dulce was a wonderful cook and although we became kindred spirits almost immediately on many levels, the thing we loved to do most was hang out in the kitchen and learn from each other. Often, Dulce would knock at my door with a bag of groceries in her arms and say in her beautiful Latino accent, "Chris, today we are going to make Chicken Tomatillo Soup or Guacamole or Milanesa (a delcious crisp, thinly sliced breaded sirloin), or whatever was on her cooking docket that day.
One day, early on, she told me we were making "Mexican Sauce" which she said was a staple in her country and was served as a side at almost every meal. I was always up for anything she wanted to teach me, but I have to admit that when she said "Mexican Sauce", I expected some type of cooked, hot sauce. She chopped up fresh tomatoes, white onion, jalapeño and cilantro, added a good squeeze of lime juice a dash of salt and that was it.
It was not the cooked sauce I expected, but I fell in love with the fresh, vibrant flavors and have made it many times since that day. It's similar to Pico de Gallo that you now find in many Mexican Restaurants, but better! In the summer when tomatoes are abundant, I love to use different types of heirloom tomatoes for a fun look and delicious flavor. Feel free to use your favorite type of tomato too. I think you'll love this and find it quite addictive. Think of my sweet friend Dulce and smile as you prepare it!Dulce's Mexican Sauce (aka Salsa)
1 white onion, chopped fairly small
8 ripe plum tomatoes*, chopped fairly small
1-2 jalapeño peppers, seeded and finely chopped
½ cup finely chopped fresh cilantro leaves and stems
2 tablespoon lime juice, or more to taste
Salt to taste
Combine all the ingredients, cover, and refrigerate for an hour. Serve as an appetizer with chips or along side any Mexican entree; burritos, enchiladas, quesadillas, etc. I like
this stuff so much that I sometimes eat a bowl of it for lunch all on it's own!