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Tomato Salsa

Tomato Salsa

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.
  • Salt


  1. 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!
  2. 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.
  3. Serve in a small bowl as a dip or meal accompaniment Hot 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!
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