Authentic Mexican Red Salsa
Authentic Mexican Red Salsa is a vibrant, flavorful sauce that can elevate any meal. Made with simple ingredients, this salsa is a staple in Mexican cuisine. Whether you’re enjoying it with chips, tacos, or grilled meats, its fresh taste makes every bite delightful.
Why Make This Recipe
Making your own salsa at home is easy and rewarding. You control the heat level and freshness of the ingredients. Plus, there’s nothing quite like the taste of fresh salsa that you made yourself. It’s a great way to impress your guests at parties or to enjoy a delicious snack at home.
How to Make Authentic Mexican Red Salsa
Ingredients
- 6 ripe medium tomatoes (stem removed)
- 2 – 4 jalapeno or serrano chiles (or more for additional heat)
- 1/2 medium onion (diced)
- 1/3 cup fresh cilantro (chopped)
- 1 tablespoon of lime juice (or more to taste)
- Salt to taste
Directions
- Heat a large cast iron skillet or a heavy-bottomed skillet over high heat.
- Add the tomatoes and chiles to the pan. Char them on all sides, rotating the vegetables occasionally until they are blackened. This takes about 6 minutes for the chiles and 10 to 15 minutes for the tomatoes.
- The tomato skins will pull away from the flesh, and the chiles will look blistered.
- Transfer the charred chiles to a cutting board and let them cool.
- Place the tomatoes in a food processor or blender, including any charred skin that has fallen off. Pulse them a few times, around 10 seconds, until the tomatoes are blended but still have some small chunks.
- Transfer the blended tomatoes to a bowl. Cut the cooled chiles in half lengthwise, removing the stems and seeds. If you prefer less heat, you can remove the ribs as well. Chop the chiles into small pieces.
- Mix the chiles, onions, and cilantro with the tomatoes until everything is combined.
- Stir in the lime juice and salt. Taste your salsa and adjust the lime juice and salt as needed.
- Cover and refrigerate until it has cooled. Serve with chips.
How to Serve Authentic Mexican Red Salsa
Authentic Mexican Red Salsa is perfect as a dip with tortilla chips. You can also use it as a topping for tacos, grilled chicken, or fish. Its fresh taste adds a burst of flavor to any dish.
How to Store Authentic Mexican Red Salsa
Place any leftover salsa in an airtight container. It can be stored in the refrigerator for up to one week. If you want to keep it longer, consider freezing it in small portions.
Tips to Make Authentic Mexican Red Salsa
- Make sure your tomatoes are ripe for the best flavor.
- Adjust the amount of chiles to suit your heat preference.
- Allow the salsa to sit for a while before serving to let the flavors meld together.
Variation
You can add a pinch of cumin or garlic for an extra layer of flavor. Some people like to add diced avocados for creaminess.
FAQs
1. Can I make it spicy?
Yes! Simply add more chiles or use hotter varieties for an extra kick.
2. What if I don’t have a food processor?
You can chop everything finely by hand. Just make sure to dice the tomatoes and chiles very small for the best texture.
3. Can I use canned tomatoes?
While fresh tomatoes give the best flavor, you can use canned tomatoes in a pinch. Just drain them well before blending.
Authentic Mexican Red Salsa is simple to make, delicious, and versatile! Enjoy it with your favorite snacks or meals, and impress your friends and family with your homemade creation.
Authentic Mexican Red Salsa
Ingredients
Fresh Ingredients
- 6 medium ripe medium tomatoes (stem removed) Make sure your tomatoes are ripe for the best flavor.
- 2-4 pieces jalapeno or serrano chiles Adjust the amount of chiles to suit your heat preference.
- 1/2 medium onion (diced)
- 1/3 cup fresh cilantro (chopped)
- 1 tablespoon lime juice Add more to taste.
- to taste Salt
Instructions
Preparation
- Heat a large cast iron skillet or a heavy-bottomed skillet over high heat.
- Add the tomatoes and chiles to the pan. Char them on all sides, rotating the vegetables occasionally until they are blackened. This takes about 6 minutes for the chiles and 10 to 15 minutes for the tomatoes.
- Transfer the charred chiles to a cutting board and let them cool.
- Place the tomatoes in a food processor or blender, including any charred skin that has fallen off. Pulse them a few times, around 10 seconds, until the tomatoes are blended but still have some small chunks.
- Transfer the blended tomatoes to a bowl. Cut the cooled chiles in half lengthwise, removing the stems and seeds. If you prefer less heat, you can remove the ribs as well. Chop the chiles into small pieces.
- Mix the chiles, onions, and cilantro with the tomatoes until everything is combined.
- Stir in the lime juice and salt. Taste your salsa and adjust the lime juice and salt as needed.
- Cover and refrigerate until it has cooled.
