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.
- 4 medium tomatoes, cored and quartered
- 1-2 jalapeños or serrano chiles, stemmed and halved lengthwise, seeds and ribs removed for less heat
- 1-2 cloves garlic, smashed
- 1/4 small white onion, plus 1/4 cup minced
- 1 teaspoon salt, plus more to taste
- 1/4 cup water
- 1/4 cup minced fresh cilantro
- Add the tomatoes, chiles, garlic, onion, salt and water to a medium saucepan. Bring up to a boil. then reduce to a simmer and let cook until all the vegetables are fully softened, about 20-30 minutes.
- Remove the pan from the heat, and use an immersion blender or food processor to pulse the mixture until it is pureed but still has some chunks in it. Transfer to a bowl and stir in the minced onion and cilantro. Taste and add more salt or thin out with water if needed. Allow to cool and serve chilled with tortilla chips or as a condiment.