“From the time I was a little girl of 8 or 9 years old, I was delegated the task of making the salsa for our dinner table. I used a “molcajeto” which is a volcanic rock bowl to grind the spices, garlic and chilis. My mother’s red chile hot sauce was a permanent condiment on our table, and it was with pride that I chopped the ingredients and made the salsa for our family dinner.
I believed that all households always had salsa on their table as mine did, and was very surprised to find out that it was not so!
Almost 70 years later, I am still making my mother and her mother and her mother’s recipe for salsa for our dinner table. It is tradition in our family! It is a part of my life and all my children grew up having it in their refrigerator.
My parents and ancestors originated from the state of Jalisco in the southern part of Mexico. Jalisco is a region famous for the salsa and moles produced there. I believe that is why my recipe for salsa is so well received and liked! People can taste the difference, it’s the real thing.”