So much more than just garden-fesh, the flavors of this salsa are a study in deep, smoky complexity.
Making salsa with Executive Chef David McHugh of San Diego State University means going for more than just garden-fresh flavor. His creation, which has a starring role on “San Diego Carne Asada Fries” in one of the school's residential dining halls, is closer to a Mexican mole (a sauce withrich, deep, smoky flavors) than a simple, fresh pico de gallo. "This recipe was created to enhance the depth of flavor in fresh seasonal vegetables that we’re serving on ...
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