Pilobolus dancer Connor Chaparro has shared a cherished family salsa recipe that blends Mexican culinary heritage with an unexpected secret ingredient. The recipe, which bridges a cross-cultural family history, relies on a specific method of broiling vegetables and incorporates a popular seasoning packet widely used in Latino households, according to details shared by Chaparro.
The culinary tradition began after Chaparro’s parents married. His Italian American mother began learning from her mother-in-law how to recreate the Mexican dishes that his father grew up eating. Eventually, she turned her attention to making a signature salsa. Her initial attempts involved boiling the vegetables, but she found the results lacking in depth. She then tried searing them to build smokiness.
“We’d have to open the windows because the jalapeños were burning our eyes,” remembers Chaparro, describing those early kitchen experiments. “She had the idea to broil them instead, so that we wouldn’t hack up a lung.”
The final element fell into place when Chaparro’s mother added Knorr Tomato Bouillon with Chicken Flavor, a staple seasoning that the family already incorporated into eggs, beans, and rice dishes. “The day she did that was the day she felt like the salsa was complete,” says Chaparro.
From Family Kitchen to Tour Life
Years later, when Chaparro moved to Tennessee to attend the University of Memphis, he found himself sharing stories of his mother’s culinary creation with friends and classmates. He began preparing the recipe himself, noting that peers regularly called it the best salsa they had ever tasted. Today, making the salsa remains a consistent routine in his own home. During breaks between rigorous touring schedules with the internationally renowned modern dance company Pilobolus, Chaparro frequently whips up a batch to share with his co-workers. When asked what he pairs the condiment with, he responds simply, “Whatever I can until it’s gone.”
The cooking process also includes a trusted household taste-tester: Ollie, a golden retriever mix. “He’s always in the kitchen with me,” says Chaparro. “If he sniffs it and goes to it really quickly, I know it’s going to be good. If he leaves it, it’s bad news.”
Ingredients and Preparation Method
For those looking to recreate Chaparro’s family recipe at home, the ingredient list focuses on fresh produce and the signature savory bouillon. Chaparro specifically prefers Roma plum tomatoes for their texture and flavor balance.
Ingredients:
- 8 plum tomatoes (Roma variety preferred)
- 2 jalapeños (Chaparro notes the salsa is moderately spiced, suggesting beginners start with one if sensitive to heat)
- 1 bunch fresh cilantro
- 1/2 yellow onion
- Cooking oil or spray
- 1 heaping tablespoon Knorr Tomato Bouillon with Chicken Flavor
Instructions:
- Set the oven rack on the second-highest rung and turn the oven to broil.
- Wash the tomatoes, jalapeños, and cilantro, then pat them dry. Cut the stems off the jalapeños, peel the onion and trim the ends, and remove the cilantro stems.
- Line a baking sheet with tinfoil and coat it lightly with oil. Broil the tomatoes, onion, and jalapeños for approximately 20 minutes, flipping them halfway through. Remove the vegetables once they are blistered and charred black on both sides.
- Transfer the broiled vegetables to a blender. Add half of the cilantro leaves to start, along with the Knorr Tomato Bouillon. Blend or pulse on the highest setting until the mixture reaches the desired consistency, adding more cilantro to taste.
The resulting salsa can be served immediately with tortilla chips, or used to elevate breakfast sandwiches, tacos, and everyday meals.
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