Tomato Salsa Recipes. Salsa de Mesa- Table Salsa

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! Two bonus recipes in the notes section.

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. Every day 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.

4.64 from 11 votes

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Course: Salsa, Salsa, Appetizer

Cuisine: Mexican, Tex Mex

Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Servings: 2 Cups

Ingredients

• 5 c water
• 5 large roma tomatoes, 636 gr
• 2-4 serranos peppers, stems removed, 32 gr
• 1/4 section white onion, 109 gr
• 1-2 large clove of garlic, 8 gr
• Salt, to taste
• 1 tbsp avocado oil

Instructions

• Slice an X on the bottom of tomatoes. Transfer all of the ingredients to a saucepan. Cover Ingredients with 5 c of 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. If you want a stronger flavor of garlic, don't add garlic until you blend the salsa.
• Transfer tomatoes to a plate. Let the tomatoes cool a bit before removing the skins.
• Transfer all the ingredients to the blender, including all the juices left on the plate from the tomatoes. Add 1/2 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 avocado 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 up to 11-12 days in the refrigerator.

Notes

Salsa #2 Toasted Chile de Arbol

6 chile de arbol, 4 gr

1 c salsa de mesa

1 Clove of garlic

Juice of half a lime

Salt to taste

Salsa #3 Taqueria Style Salsa

6 chile de arbol, 4 gr

1 c salsa de mesa, at room temperature

Juice of 1/ 2 a lime

½ oz white vinegar

1 oz avocado oil

Salt, to taste

 

For salsa #2, toast the chile de arbol in ½ a tsp. of avocado oil at medium heat until they become aromatic and blacken in some spot. Transfer chiles to the blender with salsa de mesa, lime juice, garlic and salt to taste. Blend on high until smooth. Taste for salt.

For Salsa#3, soften the chile de arbol in 1 c of simmering water for 5 minutes. Remove from the heat and let sit for 5 minutes. Drain water and transfer chiles to the blender with vinegar, salsa de mesa, lime juice, oil and salt to taste. Blend on high until smooth and creamy looking. Taste for salt.

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 pectin in the tomatoes, so the salsa does not clump up once refrigerated. If you mix in 1-2 tablespoons of white vinegar the salsa will last 10-12 days longer.

Removing the skins from the tomatoes yields a smoother looking salsa. When ready, let them cool and peel away the skins as best you can. Blend as instructed.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Let the tomato salsa recipes begin!!

Salsa Ranchera directly below is a basic tomato salsa that can be prepared with serrano or jalapeño peppers. It’s as simple as it comes for a cooked salsa. It includes onion, garlic, salt, pepper, water and a little oil to fry the salsa. It can be left chunky or blended smooth. Some people like to add some cilantro! My version includes roasting the tomatoes and jalapeños on a cast iron comal(griddle). It adds delicious deep flavors to the finished salsa ranchera! See the video for recipe.

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