A day that’s supposed to celebrate Mexican patriotism, instead conjures up images of frat boys in factory-made sombreros, red, white, and green beads, drinking out of plastic margarita cups. All of this festive decor will find itself in the dumpster tomorrow. (And we had just finished getting rid of all the plastic Easter eggs and St. Patrick’s Day streamers.)

This year instead of wallowing in holiday cynicism, I decided to let it inspire me to create a great meal. Luckily, my neighborhood has dozens of small Mexican shops and produce stands, where the veggies are a steal. (I bought my supplies for this entire meal for under $10!)

I decided, rather than serving up some seitan, or veggie crumbles, which are taco staples in my vegan household, to go with something a bit more authentic and light: black bean tacos with mango salsa. Here’s my recipe:

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You can easily, however, remove these toxins from your life, as well as support your local farmer's market or organic farmer, by making your own salsa and hot sauce. And furthermore, just an hour’s work one day can give you enough condiments to last you months—and they can be to your taste and up to your standards health-wise and sustainability-wise.

Ingredients

(all to be purchased organic and locally produced if at all possible):

Salsa

• 20 mid-size tomatoes
• 5 tomatillos
• 4 green bell peppers
• 2 white onions
• 1 head garlic
• 1 bunch cilantro
• 3 limes
• ½ cup apple cider vinegar
• Salt + Pepper
• Optional, for heat:
  (medium) 2 jalepenos
  (hot) 2 serrano peppers
  (very hot) 1 habanero pepper
• Optional, for fun:
  mango
  pineapple
  black beans
  basil

Hot Sauce

• 25 serrano peppers (or 1 habanero for extreme heat)
• 5 jalepeno peppers
• 1 large white onion
• 2 cups white vinegar
• 3 limes
• Salt + Pepper

Preparation:

Salsa

1. Chop ½ tomatoes on a cutting board into ¼-1/2 inch squares.
2. Blend or puree remaining tomatoes in a food processor.
3. Dice onion, bell peppers, garlic, cilantro, hot peppers.
4. Combine all above ingredients into large mixing bowl, with vinegar and salt + pepper.
5. Juice limes into mixture.
6. Spice to taste, adding brown sugar for mildness or tumeric for a twist.
7. Mix vigorously until a uniform texture is achieved. Taste with a chip!

Hot Sauce

1. Stem all hot peppers, peel and section onions, and put into food processor.
2. Blend on high speed, adding vinegar slowly to facilitate blending.
3. Juice limes into mixture.
4. Add salt + pepper to taste.

Storage + Serving:

Salsa

1. Put into glass jars or Pyrex containers, and leave about 1” of room from the top.
2. Freeze with lids loosely on the top (to allow for the salsa to expand as it freezes
3. After twenty four hours, tighten lids and store.
4. When you want some salsa, simply transfer the jar from the freezer to the fridge 24 hours in advance.

Hot Sauce

1. Allow to sit for 48 hours, to let flavors to thoroughly mix with vinegar.
2. Should keep in refrigerator for about a month.

Making your own Southwestern Condiments can accomplish a number of green goals. It can help you eliminate various preservatives and other chemicals from your diet; it can provide a new avenue to utilizing locally grown and organic produce into your life; and it can provide the satisfaction of a tasty food item that you can customize and make your own.