So in the end I made salsa. For a first try I think it came out fine, but nothing compares to Jorge’s salsa. His is the best and he adamantly refuses to share his recipe. When I was at the restaurant I relished the salsa making days. I would see him, Jorge, collecting ingredients in the walk in, then inspecting and preparing them meticulously. Browning dried small chilies on the stovetop, getting the massive cauldron ready, he was like a witch doctor.
Next thing I knew the cauldron would be bubbling away, green onions, tomatoes, and fresh chilies bobbing to the surface. Because I was usually so busy tending to my tables the salsa creation was like a puzzle; one time I would see him do something, the next time something else. I was stuck in a thick salsa mystery. Jorge loved my frustration and refused to divulge a damn thing.
Even though I am pretty sure I have everything, tools ingredients and all, to make salsa identical to Jorge’s I am lacking the courage. I can honestly say that I have no idea, even though I saw pieces of the salsa puzzle put together many times, how to make that salsa. What ingredients are browned and which are boiled? How long does the boiling process take place?
Truthfully, I am not afraid of messing up the recipe. I am absolutely terrified of producing something lacking the deliciousness, thickness and perfect spiciness of Jorge’s salsa. Once it hits your toung tounge your senses stand at attention, saluting the perfect spicy sauce. It is overwhelmingly good. And usually before you know it, it is covering everything on your plate. Behold the power of the salsa witch doctor.