Mexican Salsa
- Total Time: 15 minutes
- Yield: 4 1x
Description
Salsa refers to any sauce, particularly spicy and tomato based ones, typical of Mexican and Central American cuisine.
Ingredients
- 6-7 medium sized tomatoes (blanch & peel. you could deseed a few of them if they are sour)
- 1 medium onion
- 3-4 cloves garlic
- jalapenos or green chillies to taste
- 1 tbsp olive oil
- lemon juice to taste
- 1/2 to 3/4 cup (120 to 180 ml) chopped coriander/ cilantro
- salt and pepper to taste
Instructions
- Roughly chop the blanched and peeled tomatoes, onions, chillies and garlic. Put these ingredients in a food processor and blend along with cilantro, salt, pepper, olive oil to a chunky puree. Taste in between and adjust seasoning if required.
- Transfer to a bowl and add lemon juice. This salsa lasts for a week in the refrigerator.
- Serve as required..
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Condiment
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 50
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Frequently Asked Questions
Why does this recipe blanch and peel the tomatoes instead of using them raw?
Blanching loosens the skins so they peel away easily, removing the tough papery layer that would leave stringy bits in the blended salsa. It also slightly cooks the tomatoes, mellowing their raw acidity before the food processor step.
Should I deseed the tomatoes?
The recipe says to deseed a few of the tomatoes if they are sour—not all of them. Seeds and their surrounding gel contain most of the tomato’s acidity, so removing some seeds from particularly sour tomatoes helps balance the flavor without making the salsa too thin.
How long does this salsa keep?
The recipe states that this salsa lasts for a week in the refrigerator—notably longer than many fresh salsas because the tomatoes are blanched rather than fully raw. Transfer to a sealed container after making. 
