Fred Flintstone didn’t have Tex-Mex marinated pork steak but I have. I decided to do some outdoor grilling last weekend so I purchased a large “Flinta Steak” (a Flintstone cut piece of pork). Anyway, the weather was too cold and rainy for out door grilling, so I had to cook the meat indoors.

Great tasting condiments to accompany meat are a must. My basic salsa contains chopped mango, garlic, green jalapeno pepper, red onion, sweet red pepper, grated carrot, flavored with salt, raw sugar and lime juice. But one can actually try as many different combinations of fruits and vegetables, herbs and chili peppers as one can possibly dream of.

A salsa involves lots of chopping and it’s better to chop everything by hand rather than use a food processor. You’ll then have more control over the size of the pieces. The finished product will look so much better.

Naturally, with all that food, a sauce is a must too. Here’s my favorite recipe for a pink, cold and spicy chili sauce (how strong is up to you).

Basic Salsa Sauce

Serves 2-3

* 50 ml mayonnaise

* 50 ml crème fraiche

* 50 ml Heinz Chili Sauce

* 1 teaspoon Worcestershire Sauce

* 2 pressed garlic cloves

* a pinch of ground cumin

* a pinch of dried tarragon

* 1 teaspoon of freshly squeezed lemon juice, or more to taste

* freshly ground black pepper

METHOD:

1. In a bowl, mix mayonnaise, crème fraiche, Chili Sauce and Worcestershire Sauce.

2. Add the different spices one at a time. Don’t forget to taste test the sauce after each addition. Be careful with tarragon and cumin. A subtle hint of those spices is wanted without overpowering the rest of the sauce ingredients.

3. Add lemon juice to achieve the balance of acidity.

4. Stir long and well, and place in the fridge overnight to ensure all the different flavors marry.

This sauce goes well not only with pork, but with beef, chicken, fish and shell fish as well.

Source: My Recipes