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Salsas are in our everyday life, and almost always you will find a homemade salsa at every Mexican dining table. Which brings me to this last note: we also call them “Salsas de Mesa”, or “table sauces”, since they are placed on the table when the meal is served.
Course Salsas
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 Tablespoons
Calories 14kcal


  • 2 medium size tomatoes
  • 2 serrano peppers*
  • 1 garlic clove
  • ¼ of a medium size white onion
  • 2 tablespoons vegetable oil
  • Salt to season


  • Roughly chop tomatoes, serranos, garlic clove, and onion.
  • Place in your blender with ¼ cup of water, and process until smooth (or slightly coarse, if you prefer).
  • Heat the oil in a medium-size frying pan over medium-high heat, and pour in the salsa and stir.
  • Once the salsa starts boiling, reduce the heat and gently simmer for about 13-15 minutes, stirring from time to time, until all the ingredients are well cooked. If it needs it, add more water; this will depend on how juicy the tomatoes are.
  • Once done, season with salt and serve. This sauce will keep well for about 3 days in your refrigerator.

Serve with warm tortilla chips or use on tacos, fried eggs, tostadas, etc.


    • If Serrano peppers are not available, use 1 jalapeño pepper.
    • Some cooks add cilantro. If you want to add it, use about ¼ cup of chopped cilantro and add to the rest of the ingredients in the blender.


    Serving: 1Tbsp | Calories: 14kcal | Fat: 1g | Saturated Fat: 1g | Sodium: 116mg | Potassium: 18mg | Vitamin A: 55IU | Vitamin C: 1.2mg | Calcium: 1mg