My dad made two things when I was growing up: Saturday morning pancakes and salsa. Both were foods of adaptation. He is a Tapatio, a native of Guadalajara, Jalisco, who immigrated to the U.S. at th…
This 4-ingredient salsa comes together in 15 minutes from start to finish and will keep in the fridge for two weeks.
As for the salsa, Dad’s has no specific reference to Guadalajara. It’s simply the kind of salsa he could make using the ingredients available in the suburban grocery stores of Denver, Colorado, where we lived. As a kid I didn’t even know there was a name for it: salsa fresca, or fresh salsa, made with fresh ingredients rather than from dried chiles, which are used for most salsas.
These days I’ll seed and devein the jalapenos for a milder heat. My dad always liked his spicy enough to bring tears to your eyes, which is another reason why we called it Dad’s salsa: It was often too hot for the rest of us.
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