Quantcast
Channel: Unorthodox Epicure» Mexican
Viewing all articles
Browse latest Browse all 21

The Unorthodox Epicure — Fresh Mexican Salsa

0
0

I still remember the first salsa (or hot sauce, as we call it around here) that I ever had. The brand was Albert’s. It is a semi-chunky garlicky concoction that works just as well over enchiladas and tacos as it does chip dip. Then there was the version served at the now almost-defunct El Chico restaurant chain. Smooth with a little spice. I could drink the stuff and sometimes did.

Mexican salsas rank among my favorite condiments. Whether it’s the stuff made table-side at La Mansion del Prado in Reynosa, or the simple all-purpose salsa served at Tex-Mex restaurants far and wide.

My salsa recipe this week is a reason to grow tomatoes, onions and cilantro. The bowl in the photo is a combination of Italian grape tomatoes and the Rutgers Hybrid variety — all ripened on the vine.  Every restaurant wishes it could serve salsa like this. Why? Because it’s fresh and it tastes fresh. It’s wonderful as a chip dipper or a topper. Who knows? You might just want to drink it.

Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?

Fresh Mexican Salsa (Salsa Fresca)

Fresh Mexican Salsa — This is the version that every restaurant wishes it could serve. It's wonderful as a chip dipper or a topper.

Fresh Mexican Salsa — This is the version that every restaurant wishes it could serve.

5.0 from 3 reviews
Fresh Mexican Salsa
 
This is the salsa that every restaurant wishes it could serve. Why? Because it's fresh and it tastes fresh. It's wonderful as a chip dip or a topper.
Author:
Recipe type: Sauce
Cuisine: Mexican/Tex-Mex
Ingredients
  • About 2 lbs. - Fresh ripened tomatoes
  • ½ cup - Chopped onion
  • 2 TB - Cilantro, chopped
  • 1 TB - Tomato paste
  • ½ - Jalapeno or Serrano pepper (more or less, for heat)
  • 2 tsp - Kosher salt
Instructions
  1. Place all ingredients in food processor or blender and process until slightly chunky. Allow to sit in refrigerator for 1-2 hours for flavors to meld.

 

Viewing all articles
Browse latest Browse all 21

Latest Images

Trending Articles





Latest Images