I could live off of salsa and chips in the same way that Miss Love could eat nothing but pasta with tomato sauce for dinner. Many a dinner has gone by where I’ve sat, bag of Tostitos and jar by my side, all gone an hour later. That being said, that’s one of my biggest trepidations about moving to Paris this August. Yes, all the TMZ rumors you’ve heard are true, your faithful critic is shipping off to Gay Paree for six months to study abroad. But for the life of me, I don’t know where I’m going to get my fix of Mexican food. I know that any Southern readers are likely scoffing incredulously. We do have good Mexican food up here, though, I swear! It’s right near our cowboy hat emporiums and famed barbecue joints, too.
Luckily, I can order Rick Bayless’s Farmers Market (Farmers’ Market?) salsa online while I’m away. Sure, the shipping charge may deter some aficionados, but not this guy. The flavors alone are enough to keep me coming back time and time again. In October, I gushed over the Chipotle Pumpkin salsa and now I’ve got a jar of the Heirloom Tomato for my own. Well, half a jar, now. I could tell you how gorgeous the juxtaposition of the rich, maroon salsa was against the rustic label design and blab about the huge chunks of smoky tomatoes and roasted onions, but again. Half a jar. I think that hammers the point home that I loved this salsa.
Lately, I’ve discovered that although my bloggy tendencies and tastebuds love weird sauce and salsa flavors, thank you very much, in terms of a daily grazing delight, it doesn’t get much better than a classic salsa. This is an upscale version of the flavors you’ve known and loved for years- tomatoes, jalapenos, onions, and a healthy shake of cumin. No rocket science here, but it melds together impeccably with a thick, cohesive texture more akin to a simmered sauce than a chip dip. The one switch that brings this from salsa to stardom is the addition of habanero and serrano peppers as backup singers for the jalapeno. The result is a clean, sweet bite with a tangy flavor and lingering heat that seeps into all of the vegetable pieces. Deelish, although a bit more tang and heat would make this near perfect. This might be the saving grace to French cafeteria food, non?