This easy recipe for Mexican Tomato Salsa is an authentic, spicy and flavorful dip for chips or sauce for your favorite Mexican dish.
I've been nagging you guys for years about *never* putting tomatoes in the refrigerator. It changes their flavor and texture... blah blah blah... I'm like a broken record, I know. But, look, I get it! We're all busy people, and sometimes the tomatoes sitting on the counter start to go bad before we ever have a chance to use them. And the only alternative to throwing them in the fridge, would be to throw them in the trash. And that, my friends, is not cool. In this case, ya gotta do what ya gotta do. But, hey! It's not a lost cause.
Refrigerated tomatoes are the perfect candidates for cooking down into soups, sauces, and in this case, salsa. I learned this recipe years ago when it was printed in the local newspaper from the chef of Atlantic City's best known Mexican restaurant, Mexico. The recipe was more of a little blurb/explanation than it was an actual recipe, but that's all I needed. No measurements, just tasting. Tailor the salt, heat and consistency to your liking to make this simple, authentic Mexican salsa all your own.Print