Rosario's salsa.
I haven't slapped this salsa onto a chip in about eight months, yet the flavor is as familiar to me as my mother's smothered chicken, and, like that hallowed kingpin of my culinary recall, never fails to start the juices. Blackened chiles and roasted peppers make this mild sauce a sure bet to ruin the most determined of appetites, so come hungry and do your best to conserve. The flavor is magically magnified by margaritas, and that's no accidental alliteration, buddy. Fresher it doesn't come. How do I know this? Because slight variations in taste make it new every time, and just as often scrumptious. — TT
