After 15 months I completed my Master’s Degree in Nursing from the University of Arizona and decided to celebrate this accomplishment by visiting one my favorite cities in the world, San Diego. I also wanted to create a new salsa that would reflect the peaceful nature of my trip to Southern California.
Salsa Tranquilo has a smooth and sweet taste with a mild heat that mixes mangoes, dragon fruit, Crema Centroamericana, chilaca peppers, and reed avocados, which are a California staple. This dish reveals the fun I had while searching a variety of markets for new ingredients during my time by the ocean.
I went to a few different farmers markets in the San Diego area including Pacific Beach (pictured), La Mesa, and Little Italy near downtown looking for these ingredients. Each market had its own unique feel with so many foods that I would not normally find at home in Arizona.
At the Pacific Beach Farmers Market I came across the reed avocados as well as dragon fruit from a farm out of Escondido. The reed avocados are known for their buttery and creamy texture, which I knew would be perfect for the base of Salsa Tranquilo. I have also never used dragon fruit in a salsa before, but after talking with the guys from Escondido they encouraged me to try it with the salsa. They were right as it increased the sweetness of the dish and paired great with the avocado and mango.
I also visited one of my favorite Mexican Grocery Stores, Northgate Gonzalez Market. Their selection of fruit, vegetables, and food is like no other place. That’s where I chose Crema Centroamericana for Salsa Tranquilo, as it has a creamier and sweeter taste the the Mexican Crema that I usually use. I also wanted to use a chile that was not too spicy that would overtake the rest of the salsa. The fresh chilaca peppers at Northgate were the right choice, as they have a milder taste. They are more commonly known as pasillas when they are dried, but the fresh version of these chiles are an enjoyable ingredient to incorporate.
I love my herbs and was super excited to find my favorite, fresh hoja santa, in the herb section at Northgate. This is nearly impossible to find in Arizona as a fresh leaf, so I had to include it in my salsa.
If you are not familiar with hoja santa, its Spanish for “Sacred Leaf” and also known as Mexican Pepperleaf. It is native to Mexico and South America and is used with an assortment of dishes. I know this is a tough ingredient to find, so it is an optional addition to this recipe. The cilantro itself is a great herb for this salsa, but if you have the opportunity to use fresh hoja santa, I highly recommend it.
Overall, it was very gratifying to create a new salsa during my vacation, while exploring all the amazing farmers markets in San Diego. Salsa Tranquilo was a pleasant addition to snack on with chips as I celebrated the end of nursing school.
INGREDIENTS
1 creamy avocado (or 3 regular avocadoes)
3 chilaca chiles
1 large red mango
1 dragon fruit
1/3 cup Crema Centroamericana
1 fresh hoja santa (optional)
¼ cup cilantro
1 tsp salt
2 limes, juiced
½ cup water
DIRECTIONS
Cut open the avocado and mango scooping out the inside content, minus the nuts, into a blender. Take the dragon fruit and cut it in half as well, scooping the insides into the blender. Remove the stems of the chiles and transfer to the blender as well as the remaining ingredients. Purée for three minutes into a creamy mixture. Transfer the salsa to a bowl and chill for 20 minutes in the refrigerator before serving.
Sunday Salsa 