Salsa de Uña is a bright, fresh salsa that goes great on a hot summer day with a pile of tortilla chips and a cold beer.
All the recipe requires is a little chopping, then a couple of hours in the refrigerator for the ingredients to marinate.
From what I could gather, Salsa de Uña (or Nail Sauce) got its name from how people historically prepared it by chopping the ingredients up with their fingernails.
I don’t know if that is correct or not. If you’ve heard a different explanation, please leave a comment so I can correct this post.
Larousse Cocina says that it’s originally from Colima, Mexico, so maybe somebody from that region can comment.
Salsa de Uña
- 1 clove garlic
- 12-14 oz. roma tomatoes - cored and seeded, then finely chopped
- 1/2 cup radishes - finely chopped
- 1/3 cup white onion - finely chopped
- 3 serrano chiles - finely chopped (seeds and devein them if you want a milder salsa)
- 2 tbsp. cilantro - finely chopped
- 1/2 tsp. sea salt
- Place the garlic clove in a small container with just enough water to cover the garlic, and microwave for 45 seconds. Let cool and mince.
- Chope all of the vegetables into a 1/4-inch dice or smaller (it helps to use a spoon to scoop out the tomato seeds).
- Mix everything together with the salt and place in the fridge for about 2 hours to marinate before serving.