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Two Authentic Mexican Salsas

This raw salsa can be enjoyed immediately after making. (Florian (Flickr))

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.

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

Salsa Mexicana

Salsa Mexicana

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

Salsa Verde

  • 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
  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!
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