This all-purpose Mexican salsa will become an staple in your kitchen. It tastes absolutely great on everything!
It’s the easiest all-purpose Mexican salsa I’ve ever made and it’s also one of my favorites because is quick, very tasty and so versatile.
This salsa recipe requires only 6 ingredients: tomatoes, onion, garlic, salt, water and the most Mexican of all chilies, fresh jalapeno and only takes 5 minutes cooking time. Basically you just need to boil all the ingredients – blend them – season and serve. It’s super simple!
MEXICANS AND THEIR LOVE FOR SALSAS
In Mexico, if a meal is not presented with salsa it’s just not a meal. We put salsa on everything sometimes even in fresh fruit and some alcoholic drinks such as Micheladas.
Salsas Mexicanas (Mexican sauces) are used to add that bang of flavor and juiciness to any kind of food. The salsa I’m sharing today is not the exception. It makes an excellent match with any variety of taco (s) and it’s especially yummy when over Queso fundindo (Mexican melted cheese recipe here).
Another great use for this multipurpose Mexican salsa is as a snack. I love to add some fresh feta cheese on top and serve it with corn chips. It’s absolutely fantastic and leaves everyone expecting what’s the next dish!
MAKE IT FRESH
There are not secrets to make a delicious Mexican salsa but only to use the freshest and best ingredients especially chilies.
When chilis are getting old they have a wrinkled appearance and a softer skin, so make sure your jalapenos have a firm texture and a dark bright green color when you purchase them. It will definitely be your best choice.
Australian grown jalapenos are light to medium heat. If you want more kick in your salsa mix some green Thai bird chilies to make it deliciously spicy.
Nowadays, jalapeno chilies are becoming more popular in Australia and that makes me happy because I can share with you many different types of Mexican salsas throughout my blog 🙂
I normally buy my jalapeno chilies either at Harris Farm or Coles.
Hints & tips: By using a molcajete (a traditional Mexican volcanic-stone mortar) and pounding all the cooked ingredients you are mixing it in the most delicious and traditional way Mexicans do it. This salsa is best to serve at room temperature.
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- 2 medium or 3 small Roma tomato
- ¼ onion
- 1-2 Jalapeno chilies
- 1 garlic clove, peeled
- ¾ cup water
- 1 teaspoon salt
- Combine all ingredients (except salt) in a small pot. Cover with water and bring to simmer over medium heat until ingredients are just tender; it takes about 5 min.
- Allow to cool slightly. Peel tomatoes and transfer all ingredients to a blender.
- Add salt and pulse slightly just to get a rough texture.
- Serve at room temperature.