In the April issue’s Taste department, we journey to four San Antonio restaurants that serve unusual and well-prepared food for affordable prices. Helen Velesiotis, owner and head chef at the city’s popular Taco Taco restaurant, hinted at the ingredients and technique she uses to make her flavorful sauces—but couldn’t reveal her secret ingredients. Smoked pepper? A sprig of epazote? We can’t figure it out! Until we crack the salsa code, here are two tomato-based salsas that we think go with everything, from egg-and-bacon breakfast tacos to pizza. They’re adapted from recipes published in Texas Highways.
Pico de Gallo
Combine all ingredients and chill for one hour before serving. Can accompany fajitas, or be served as a salad appetizer.
In a food processor, pulse canned and fresh tomatoes until finely chopped (may need to pulse half at a time). Remove tomatoes and pulse onion, garlic, cilantro, and jalapeño until finely chopped. Combine the processed mixtures and remaining ingredients; refrigerate overnight before serving. Store in sterilized jars in refrigerator (will keep at least 2 weeks).