I already knew what the green contained: chile serrano or chile verde, maybe chile de árbol or an avocado. In the past few months, whenever I’d visit taquerías, I’d find myself looking at the red more than the green. It plants a seed, and then hurries away to see what you do with it.)
(Little did I know red salsa doesn’t work like that. And when the salsa had avocado, as green taquería salsas often do here, I wanted to curl up and take a nap in its creaminess. A drizzle on my taco set off sparks on my tongue.
For awhile now, I’ve liked green salsa more than red.
