Earth Eats: Real Food, Green Living

Two Authentic Mexican Salsas

I smuggled these two salsa recipes out of Mexico when I lived there a few years ago. One salsa is cooked, the other is raw.

Salsa Mexicana In A Bowl

Photo: °Florian (Flickr)

This raw salsa can be enjoyed immediately after making.

I lived in Mexico for a spell a few years ago, it was one of the greatest times of my life culinarily. I learned so much from the ladies I worked with. They were patient and sweet and liked to explain things to me in very simple terms.

The greatest skill I picked up there was salsa making. These ladies had about 60 different salsa recipes cataloged in their brains. These are two I smuggled out of the country.

Salsa Mexicana

Ingredients

  • 5 firm roma tomatoes, finely chopped
  • 1/2 large white onion, finely chopped
  • 2 serrano or 1 jalapeno pepper, finely chopped
  • juice of 2 limes
  • 1/3 cup cilantro, finely chopped
  • salt to taste

Cooking Directions

  1. Combine all ingredients in a bowl.
  2. Enjoy immediately or chill for 30 minutes.

Salsa Verde

Ingredients

  • 5 large tomatillos
  • 2 jalapeno peppers
  • 3 unpeeled garlic cloves
  • 1/4 cup white onion, diced
  • 1/3 cup cilantro
  • juice of 1 lime
  • salt to taste

Cooking Directions

  1. Turn on oven broiler, or begin to heat griddle.
  2. Husk and wash the tomatillos.
  3. Place tomatillos, unpeeled garlic, and peppers on cookie sheet with side and place in the broiler, or place on warm griddle. Rotate often to char all sides.
  4. Once vegetables are charred on all sides, remove from pan. If there is lots of burnt on goodness, deglaze pan with a bit of water.
  5. Once cool to the touch, remove garlic from their skins and remove seeds and stems from peppers (unless you would like a very spicy salsa, then leave the seeds intact).
  6. Place all ingredients in a blender or food processor.
  7. Enjoy warm or chilled!

Note: You can make a delicious Salsa Roja by replacing the tomatillos with roma tomatoes in this recipe.

Clara Moore

Clara Moore is a chef from St. Louis finding her way in Seattle, one plate of food at a time. She lives in a cedar cabin in the woods and cooks at home a lot more now than ever before.

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