Saturday 22nd September 2012by Linda Vasquez
Salsa la Linda
When my family and I first moved to Fargo from California the first item on our list was to find a Mexican restaurant. The moving truck was still in the driveway and my mom already had a list of Mexican restaurants ready to go. That first day in Fargo we went directly to Paradiso. We decided to go there first since we found the name so funny. Originally we thought it was paraiso (paradise), but it wasn’t (I’m still trying to figure out what it means).When we got there the restaurant had Latin tunes of Cumbia and Reggeaton, which made me feel like I was back in LA listening to my favorite local radio station, Latino 96.3. As our food arrived the server also brought us “salsa” and chips. The meal was okay, but I just couldn’t approve the salsa (neither did my family).
After that night, I decided that I would come up with my own recipe. The difference between Salsa la Linda and many others is that mine only works if you use natural, fresh ingredients. Most people prefer liquid salsas, but if you don’t (like me) this recipe will be perfect for you. In a way, Salsa la Linda can be considered a form of pico de gallo, but Salsa la Linda is better (and sounds so much fancier); just make it for your friends and you’ll see.
- 10 Roma tomatoes, diced
- 1 yellow onion, diced
- 2-4 Serrano peppers, minced (go with 2 if you don’t want it too spicy)
- ¼ cup cilantro
- 2 limes, squeezed
- 1/2 tbsp. salt
- 1 tsp. black pepper
- Cut Roma tomatoes, yellow onion, Serrano peppers, and cilantro.
- Place ingredients in a large bowl and mix.
- Sprinkle mixture with salt.
- Squeeze lime juice over ingredients and top with black pepper. Mix.