Authentic Mexican Red Salsa
A vibrant, flavorful sauce that elevates any meal, this homemade salsa is a staple in Mexican cuisine and perfect for dipping or topping many dishes.
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.
Notes
Allow the salsa to sit for a while before serving to let the flavors meld together. You can add a pinch of cumin or garlic for an extra layer of flavor. Some people like to add diced avocados for creaminess. Store in an airtight container in the refrigerator for up to one week or freeze in small portions for longer storage.