Tomato salsa recipes! I didn’t realize how many I had until I decided to put this blog post together! Wow! Those of you that have been following me for a while know how much I enjoy preparing salsa recipes. Almost as much as I enjoy eating them! The first of the tomato salsa recipe is one of the first cooked salsa recipes I learned to prepare as a teen. I have experimented with that basic recipe hundreds of times over the years. But truly the best way is keeping it simple like the recipe I share with you below. Keep scrolling and check out the big list of tomato salsa recipes!
The recipes range from traditional Mexican to Tex Mex. Some more spicy than others. Some chunky and some creamy and bright orange in color!
The first recipe can be found on the table of most Mexican homes where traditional recipes are cooked daily. When I visited my Tia Minerva, Mom’s younger sister, in Monterrey, Mexico, she prepared this basic tomato salsa almost twice a week. Everyday is was placed on the table for la comida(late lunch) and la cena(dinner).
Salsa de Mesa. Table Salsa
A basic tomato based salsa found on the table of many Mexican homes. Staple ingredients that yield authentic and traditional flavors.
- 4 large roma tomatoes
- 2 serranos
- 1/4 section white onion
- 1 large clove of garlic
- Cover with water and bring up to a boil at medium heat. Reduce heat and continue cooking for 10-12 minutes or until skins from tomatoes begin to pull away.
- Let all the ingredients cool a bit before removing the skins from tomatoes.
- Transfer all the ingredients to the blender, including all the juices left on the plate from the tomatoes. Add 1/4-1/3 cup of water that the tomatoes cooked in. Season with salt to taste. Blend until smooth.
- Depending on how you like your salsa, you can blend on high until very smooth. Or you can pulse to blend for a more coarse finish.
- In a saucepan preheat 1 tablespoon of grapeseed oil to medium. After a few minutes pour in the blended salsa. Redice heat slightly and continue cooking the salsa for 7-10 minutes. Taste for salt. Let cool before storing in an airtight container. It will last for a few days in the refrigerator.
Frying or cooking the salsa after you blend it improves the salsa! It extends the shelf life by a few days. Improves the flavor. It cooks out the natural pectins in the tomatoes so the salsa does not clump up once refrigerated.
If you want a smoother salsa de mesa, score and X on the bottom of tomatoes before you cook them. When ready, let them cool and peel away the skins as best you can. Blend as instructed.