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Salsa Mexicana

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2 - 3 cups of salsa Easy
(3)
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Ingredients (5)

  • 2 ea. large ripe tomatoes, finely chopped
  • 6 ea. serrano chiles, finely minced and seeded
  • 1/2 white onion, finely minced, or more to taste
  • 1/2 small bunch cilantro, finely chopped
  • Pinch of salt

I haven’t seen a definitive recipe on chow.com, so I’ll make the attempt.
BTW this sauce is a prerequisite for the great ’Merican breakfast burrito and is one of the preferred toppings for tacos and other street food.
Constructive criticism accepted!

Instructions

  1. 1Mix all ingredients thoroughly. For a smoother texture (that I prefer) use your standup or hand blender. Let sit for 12 hours or more before serving. Use within three days or so.
  2. 2I don’t like the texture of chile seeds but I leave in part/most of the veins (pith) for good heat. Don’t worry, the acid in the tomatoes will temper the heat some.
  3. 3I prefer a higher percentage of onion to tomato than seems common in local restaurants.
  4. 4A 16 oz can of diced or whole tomatoes, drained and chopped, can be substituted for fresh (reluctantly). FRESH is the key concept here. NEVER use tomato sauce, stewed tomatoes or anything COOKED. Lately I’m suspicious of tomato puree as well. NEVER use pickled chiles in this recipe.
  5. 5Garlic and lime juice are seen in some recipes including one from Rick Bayless. I don’t think they are necessary. ‘Traditional’ may be in the eye of the beholder’s mother :-)…
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