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.
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.