Web Extra: Great Tastes

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.

—Lori Moffatt

Pico de Gallo

• 1/2 c. chopped green onions 
• 1 serrano pepper, minced 
• 1/2 T. corn oil 
• 1 5-oz. can tomatoes with green chiles 
• 1 fresh tomato, chopped 
• 2 medium avocados, chopped (optional) 
• juice of 1 large lemon 
• salt and pepper to taste 
• 6 sprigs cilantro (optional) 

Combine all ingredients and chill for one hour before serving. Can accompany fajitas, or be served as a salad appetizer. 

Simple Salsa

• 3 (14.5-oz.) cans tomatoes 
• 1 large tomato, quartered 
• 1 jumbo or 2 small red onions, quartered 
• 1 T. chopped garlic 
• 1 bunch fresh cilantro, stems removed 
• 1/2 c. pickled jalapeño slices, 
• juice of 1 to 2 limes 
• 1 tsp. sugar 
• 1 tsp. red wine vinegar 
• 1/2 tsp. salt, or to taste 1/2 tsp. pepper, or to taste 1/4 tsp. granulated garlic.

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).