Salsa Mexicana
Recipe from The Food Channel

Roasting the tomatoes brings out a rich tomatoey flavor that's rarely found in a jarred salsa.

Salsa Mexicana

by 11  people

add your rating
add a comment
  • 5   
    large tomatoes (about 3 pounds)
  • 3   
    garlic cloves
  • 2   
    Serrano chilies
  • 1   teaspoon 
    kosher salt
  • 2   tablespoons 
    olive oil (optional)
Roast tomatoes in the oven or in a saute pan. Remove skin and core of the tomato. Cut tomatoes in half.
Remove the stems from the chilies and remove the seeds from one of the chilies to decrease the heat.
Puree tomatoes and remaining ingredients in a food processor or blender until smooth.
Serve with crisp tortilla chips or as a topping on Mexican or Tex-Mex dishes.
Add Your Review
Banish Storebought with This Easy, Fresh, Corn Salsa
...We are big salsa people in this house. Actually, let me be honest and rephrase that: I am a big... salsa person. I'm one of those people that feels chips are really just the vehicle for a good salsa... apartment only to find tortillas and a giant container of salsa in the refrigerator. These weren't my most... read more...
Dinner Tonight: Pork Chops with Corn-Mango Salsa
...The thing that's so great about this recipe for Summer Pork Chops with Corn-Mango Salsa is that you...-Mango Salsa again to have it with chicken, chips, on tacos, or maybe even to bring to a potluck dinner. It... put together, they make a knock out dinner. The sweetness and bright fresh herbs in the salsa... read more...
how tos

shop our favorite products