There are as many homemade salsas as households are in Mexico. Every home has it’s own version of a homemade salsa. This is a very easy to make cooked salsa that can even be cooked in the microwave in an oven-safe dish bowl. This simple salsa works well for Huevos rancheros , chilaquiles, over a grilled steak, or tacos. I also use it for enchiladas. It can have as many variations as you want by adding chopped onions , cilantro or sliced radishes after it cools down.
Ingredients for 1 1/2 cup:
1 large tomato
1 jalapeño pepper or 2 Serrano peppers stemmed.
1 small garlic clove peeled and chopped
1 Tablespoon of white chopped onion
Water, enough to cover the tomatoes and peppers.
Salt to taste
Boil the tomato and chilies until tender about 12-15 minutes
Drain the water, place the tomato and chilies in a food processor or blender with the garlic clove and onion. Process until smooth.
Place the sauce into a bowl or dish. Season with salt. If you want a thinner salsa add some of the water were the tomato was cooked.
Stir well to get an even texture.
Notes: This salsa will last about 3 days in the refrigerator and will freeze well. Warm before serving again.
Enjoy!
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