The number of different Salsa’s in Mexico is mind blowing, it’s not uncommon to have 4 different types of fresh chili based salsas on the table, each one with a unique flavour. The idea is to build your own level of heat and flavour. Salsa isn’t just about the spicy factor, it adds life to the food and a bit like salt brings out the flavour.
Of course these days jars of commercial salsa are more and more common, but nothing beats a fresh house made salsa.
This one is our staple salsa, Jefte’s mum’s go to recipe. The charring is what gives it the depth of flavour.
Salsa Recipe Ingredients
- 3 ripe tomatoes, be sure to pick tomatoes with plenty of colour
- ¼ of an onion
- 1 clove of garlic
- 2 green chilies, serrano is what we would usually use in mexico, but jalapenos, poblanos and habaneros also work (experiment! mix it up and use a few different types). You can use more or less depending on how spicy you want it.
- Char the tomato and chilies on an open flame, turning regularly, until quite black and soft. We do it on our stove top, but over a charcoal BBQ will give it even more flavour!
- Place tomato, chilie, onion & garlic in the blender, pulse a few times, add a very large pinch of salt (don’t be shy) and pulse again. Don’t overdo the blending, you want to keep it a bit chunky, taste and add more salt if needed.
- Serve in a small bowl as a dip or meal accompanimentHot tip: make it super spicy so it goes further, this salsa is so good it will disappear quickly, promise! If you have a mortar & pestle you can do away with the blender and smash it up in there, makes a delightfully chunky salsa.Provecho!