Salsa Mexicana
This homemade Salsa Mexicana is full of flavor and delicious! It requires just a few simple ingredients that are boiled together making it super easy to make. It’s perfect for chips & salsa, or as a topping for any Mexican dish.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Lb Roma Tomatoess (About 4 tomatoes)
- 2 Fresh jalapeño peppers
- 1 Serrano pepper (add two more if you like it spicy)
- 2 garlic cloves (peeled)
- 1/2 medium white onion
- 1/4 teaspoon dried oregano
- Kosher salt (to taste)
- Fresh ground pepper (to taste)
- 1 tomato bullion cube (optional)
- 1/4 cup fresh cilantro
Instructions
- 1
Place the all of the ingredients, except the tomatoes, in a 2 quart saucepan.
- 2
Cover with cold water and bring to a boil over medium heat. Lower the heat to a simmer and cook until the chiles and onions begin to soften. About 5 minutes
- 3
Add the tomatoes and cook for another 5 minutes or until the tomatoes are soft and their skin cracks.
- 4
Transfer the cooked vegetables to a plate to cool at room temperature. Reserve 1/2 cup of the water.
- 5
Place the tomate/chiles mixture and the cilantro in a food processor or blender. Puree until you reach the desired consistency. Note: Add some of the reserved water if the consistency is too dry. Add a little bit at the time but make sure the salsa it's not too watery.
- 6
Transfer to a container and taste for salt & pepper. Refrigerate until ready to use.