Pilobolus Dancer Connor Chaparro Shares His Family Salsa Recipe

Pilobolus dancer Connor Chaparro has shared his family’s specific recipe for salsa, a dish developed by his Italian American mother to recreate the Mexican flavors of his father’s childhood. According to Dance Magazine, the recipe centers on broiling vegetables to achieve a smoky profile and utilizes Knorr Tomato Bouillon with Chicken Flavor as a key seasoning agent.

The recipe originated from a series of culinary experiments by Chaparro’s mother. She initially attempted to boil the vegetables but found the results unsatisfactory. Subsequent attempts to sear the ingredients caused jalapeños to burn the eyes of those in the kitchen, leading her to adopt a broiling method to avoid respiratory irritation, Chaparro told Dance Magazine.

Chaparro noted that the flavor profile was finalized when his mother added Knorr Tomato Bouillon with Chicken Flavor, a seasoning his family already used for rice, beans, and eggs. He stated that this addition was the moment she felt the salsa was complete.

Connor Chaparro’s Salsa Ingredients and Preparation

Chaparro began preparing the salsa himself while attending the University of Memphis. He now produces batches of the recipe during breaks between his tours with the dance company Pilobolus to share with co-workers. He utilizes a golden retriever mix named Ollie to test the quality of the food, stating that if the dog ignores the dish, it is a sign of poor quality.

The required ingredients for the recipe include:

• 8 plum tomatoes (specifically the Roma variety)
• 2 jalapeños (Chaparro suggests starting with one for those who prefer less spice)
• 1 bunch of fresh cilantro
• 1/2 yellow onion
• Cooking oil or spray
• 1 heaping tablespoon of Knorr Tomato Bouillon with Chicken Flavor

The preparation process begins by setting the oven rack to the second-highest position on the broil setting. After washing and drying the tomatoes, jalapeños, and cilantro, the stems are removed from the peppers and the onion is peeled.

The vegetables are placed on a tinfoil-lined baking sheet coated with oil. They are broiled for approximately 20 minutes and flipped halfway through the process. According to the instructions provided to Dance Magazine, the vegetables should be removed once they are charred black and blistered on both sides.

To finish the dish, the broiled vegetables are placed in a blender with the Knorr Tomato Bouillon and half of the cilantro leaves. The mixture is pulsed or blended on the highest setting until the desired consistency is reached, with additional cilantro added to taste.

Chaparro suggests serving the salsa with tacos, breakfast sandwiches, or tortilla chips.