2015 WINE ENTHUSIAST RATINGS SCORE OUT OF 100 POINTS PTS

Page 29 May 2016 By Lisa Weisenburger This month’s cookbook recipe works on so many levels. Middle school, lifelong friendships, love stories, heritage and culture, mothers and daughters, family, blue ribbons, and delicious simple food are all wrapped up in one little recipe. There are so many dotted lines in this spicy story that when it’s finished, you will beg for more... salsa! Many years ago, a solid, well-adjusted middle school student, Stephanie Estrada, was asked to show the new kid around on her first day of junior high in Mesa, Arizona. Stephanie was gracious and willing and more than a little intrigued by the girl from Trenton, Michigan. Eileen arrived in Candies shoes and narrow-legged jeans, a la Grease , and Stephanie was sporting her Levi 501s and rubber flip-flops from Revco. Thus began a lifelong friendship. A few years later, in high school, Eileen met the boy she would eventually marry. By then, Stephanie and Eileen were inseparable, so of course a few years after that, Stephanie was at the young couple’s backyard wedding. It was here that Stephanie first tasted the salsa that would become her mainstay, go-to condiment. “I couldn’t stop eating it!” emotes Stephanie Estrada Heller who grew up with large family gatherings, which centered around her family’s Hispanic culture and delicious homemade Mexican food. Although hesitant, the mother of the groom agreed to share with Stephanie the recipe for the best salsa she had ever tasted. Her hesitation stemmed from the simplicity of the recipe. “It’s so easy, I’m embarrassed,” responded the groom’s mom. Since that lovely wedding day, Stephanie and now her daughter, Alexa, have made this salsa many times. “This recipe just takes me back,” says Stephanie. “Every time we make this salsa, I’m transported to a simpler time with family and friends.” A few years ago, Stephanie was persuaded by a contest organizer to enter the salsa challenge at a large school carnival. With Alexa by her side, usually in charge of the chopping duties, the mother-daughter team got busy. Not surprisingly, the salsa won a blue ribbon! Stephanie and Alexa claim to be “amateur foodies” and share a love for all things spicy. They have tweaked the original recipe to their tastes, which include “a little more heat.” When Alexa was asked why this salsa is always such a hit, she said, “It’s got the perfect amount of heat to still be enjoyable.” Alexa says besides the obvious partner to tortilla chips, she “puts this salsa on eggs, burritos and just about anything.” The duo says they frequently have all the ingredients on hand, which makes responding to their salsa cravings pretty handy. “Often sauces and salsas are better after they’ve been refrigerated overnight, but this salsa comes together quickly and is great right away,” said Stephanie. Alexa agreed, “It comes out perfect every time.” The Heller ladies have made large batches of this salsa on occasion and placed it in mason jars with cute tags and twine for Christmas presents, housewarming gifts, and hostess gifts. This year, when Cinco de Mayo rolls around, you too can give yourself the gift of salsa. Simple salsa recipe adds spice to life ARCADIA COOKBOOK Stephanie’s Salsa • 1 14 1/2-ounce can stewed tomatoes • 1 8-ounce can tomato sauce • 1 8-ounce can El Pato tomato sauce • 1 tablespoon oregano, fresh or dried • 1 tablespoon dried red chili flakes • 1 teaspoon garlic salt • 1 teaspoon salt • 1 teaspoon pepper • 2 cloves garlic, minced • 1/2 cup cilantro, chopped • 2-3 small bunch green onions, chopped Chop or break up the stewed tomatoes. It’s OK to blend them if you want a less chunky salsa. Add all other ingredients and combine well. Chill overnight if time allows. Keep refrigerated. Stephanie and Alexa Heller work together to create their family favorite recipe. PHOTO BY AMANDA GOOSSEN