Authentic Mexican-Style Salsa

I lived in Guadalara Mexico for awhile in 1976, and was lucky to have become a friend to many wonderful women there, who were more than happy to teach me how to cook many of the dishes that are common to that geographical area of the world.

Authentic Mexican-Style Salsa
by Graceilla (Gracie) Perez

3 fresh Jalapeño Peppers
4-6 large ripe Tomatoes
2 cloves Garlic
1 lg Yellow Onion, minced small
_ cp Water
_ cp fresh Celantro, chopped
Salt Salsa to taste
3 ripe Lemons, cut into wedges

Hold Jalapeño Peppers over flame (or on hot griddle), until skin turns black, being careful not to burn yourself. (I use metal tongs with rubber handles for this project.) Peel skin off pepper, and cut down one side to open and remove seeds and stems. Discard skins, seeds and stems. Be careful not to touch face or anywhere near your eyes, until you have washed your hands thoroughly, as this type of pepper will cause extreme burning sensation. Put pepper meats into blender.

Peel skin off tomatoes, and remove stems. Discard skin and stems. Add tomato meats to peppers inside blender.

Add Garlic, water, and one-half each, Onion and Celantro.
Cover with lid and blend on high until thick and chunky. Add salt to taste and mix well. Pour salsa into large bowl and garnish top with remaining onion and celantro.

Finadene Salsa

This recipe was submitted by my friend, Julie Quidachy. I met Julie when our children were just toddlers, running around in diapers. Together we learned many important lessons about life, love, sharing, and listening. I have many good memories of time spent with Julie. But, the best times we’ve had were around a table shared with good friends, family, laughter and great food.

White rice and Finadene is just as popular for locals on the island of Guam as hamburgers and french fries are here in the US.
I think you’ll enjoy it.

Finadene Salsa
by Julie Quidachy

1 lg Jalapeno Pepper; roasted, skinless, seedless and diced small
1 lg firm Red Tomato, diced small
6-8 Radishes, sliced
_ lg Cucumber, skinned and diced small
1 stalk Celery, diced
1 bunch Green Onions, chopped
1 cp Soy Sauce
1 cp Lemon Juice or Red Wine Vinegar
_ cp cold water

In medium size bowl, combine all ingredients and mix well. Allow salsa to marinate at least 1 hour prior to serving. Spoon over steamed white rice. Salsa can be stored in refrigerator for up to one week, adding fresh vegetables as needed.