50 years ago, THE best Mexican restaurant in San Antonio was the Pan American on the southside of the city. It was established by Gabe Gonzalez, who came to San Antonio from Laredo, Texas.

Today, the building is a medical center, but in the hearts and minds of thousands, the location brings back delicious memories.

Here is an updated version of their famous salsa recipe:

● 1 can (16 ounce) whole tomatoes with juice

● 1 can (10 ounce) Rotel (or HEB brand diced tomatoes and green chilies)

●1/8 c. chopped onion

● 1/8 clove garlic, minced

● 1/2 to 1 (to taste) whole jalapeño, quartered and sliced thin

● 1/8 tsp. sugar

● 1/8 tsp.salt

● 1/8 tsp. ground cumin

●1/2 c. cilantro

● 1/2 whole lime juice

Directions

● Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.

● Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses.

● Test seasonings with a tortilla chip and adjust as needed.

● Refrigerate salsa for at least an hour. Serve with tortilla chips, cheese nachos or any Mexican dish you desire. (I even use it on steak or with french fries. No ketchup for me!)

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IN GOD WE TRUST

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Thanks for supporting independent true journalism with a small tip. Dodie & Jack

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Dodie & Jack Dennis are regular customers of Green Pasture. Highly recommended.

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