Mexican salsa
Author: 
Recipe type: Snack
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
There's nothing quite like the vibrant, fresh taste of homemade Mexican salsa. Far from the jarred versions found in supermarkets, authentic salsa roja (red salsa) is a harmonious blend of char-roasted tomatoes, spicy chiles, and aromatic cilantro that has been a cornerstone of Mexican cuisine for centuries. This traditional recipe uses the time-honored technique of roasting vegetables on a comal (flat griddle) to develop deep, complex flavors while maintaining the bright, fresh essence that makes Mexican salsa so irresistible. Whether you're preparing it for taco night, as a zesty dip, or as an accompaniment to grilled meats, this versatile salsa will transport your taste buds straight to the heart of Mexico.
Ingredients
  • 6 medium ripe tomatoes
  • 2-3 jalapeño or serrano peppers (adjust for heat preference)
  • 1 medium white onion
  • 4 cloves of fresh garlic
  • 1 bunch fresh cilantro
  • 2 limes, juiced
  • 1 teaspoon salt (or to taste)
  • Optional: 1-2 tomatillos for extra tang
Instructions
  1. Place tomatoes, whole peppers, unpeeled garlic, and quartered onion on a hot comal or skillet. Roast until charred and blistered on all sides (about 10 minutes). Allow vegetables to cool slightly.
  2. Roughly chop cilantro. Peel the roasted garlic. Remove stems from peppers. Optional: remove pepper seeds for less heat.
  3. Place all roasted ingredients in a food processor or blender. Pulse until desired consistency (chunky or smooth). Add cilantro, lime juice, and salt. Pulse briefly to combine.
  4. Taste and adjust seasoning. Let sit for at least 30 minutes for flavors to develop. Adjust salt and lime juice if needed.
  5. For milder salsa, remove pepper seeds and membranes. For smokier flavor, char vegetables until well blackened. Fresh salsa will keep in refrigerator for 5-7 days. Can be served room temperature or chilled.
  6. Serve with tortilla chips, on tacos or burritos, with grilled meats, as a condiment for eggs, or mixed into guacamole.
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/starters-snacks-and-dips/dips-with-chillies/mexican-salsa-2/