This recipe for Salsa Mexicana has become a staple in my kitchen. I recently purchased a new cookbook that has changed my life: My Mexico City Kitchen by chef Gabriela Camara. While I’ve always been a huge fan of Mexican cuisine and authentic Mexican recipes, this book sent me over the edge into a shopping frenzy featuring a cast-iron tortilla press, several types of Mexican chili peppers, and lard.
Suffice it to say, for the last week we’ve been gorging on a steady supply of homemade refried black beans and fresh white-corn tortillas cooked on a comal. I’m about to start experimenting with Gabriela’s delicious cocktail creations too (but still haven’t found the time to go buy some Tequila, damn it!).
The first recipe I made from her book is this one, Salsa Mexicana. Or ‘the little-black-dress’ of salsas as she calls it. I’ve now made it with both super-ripe Roma tomatoes and unripe green tomatoes (though I roasted them first), and both versions were divine. Feel free to add more or less jalapeno according to your tolerance. The first time I made this salsa, it was supposed to last us a few days. In reality, it was gone by dinner. Always a good sign in my book!
Of course, I made a couple of tiny tweaks, as any serious home-cook always will! 😉
Salsa Mexicana: my new kitchen staple
Open my fridge any day and you will always find a jar of this salsa. In winter, when tomatoes are not in season, I use cherry tomatoes. I find them to be sweeter than sad winter tomatoes. I’ve also made this with habaneros or spicy green chilies. Adapt it however you can with whatever you’ve got! It may no longer be authentic, but it will be delicious.
- 500 grams tomatoes seeds removes, cored
- 1 onion sliced
- 1 fresh jalapeno sliced
- 2 cloves garlic sliced
- 1 handful fresh coriander chopped
- In a small saucepan, heat some olive oil and then add the onion and jalapeno.
- Cook until the onion is translucid.
- Add the tomatoes and the garlic, and cook for 5 minutes until the tomatoes look slightly stewed.
- Blend using an immersion mixer or a blender, then return to the saucepan.
- Reduce the sauce on low for about 10 minutes, with a lid on (partially open) so that it doesn't splatter everywhere!
- Let cool slightly, add the cilantro, then blend again until smooth or however chunky you like your salsa. Season with salt to your liking, and feel free to add more chili pepper to up the heat or a bit of fresh lime. Serve warm or cold.
Let me know if you’d like me to share more of her salsa recipes!
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