There are as many homemade salsas as households are in Mexico. Every home has its own version of a homemade salsa. This is a very easy to make 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 cups:
- 1 large tomato or 2 medium sized tomatoes
- 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
1. Boil the tomato and peppers until tender (about 12-15 minutes).
2.Drain the water. Place the tomato and chili peppers in a food processor or blender with the garlic clove and onion. Process until smooth.
3. Place the sauce into a bowl or dish. Season with salt. If you want a thinner salsa add some of the water in which the tomato was cooked.
4. 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.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
Mely Martinez, from Mexico in my Kitchen!