Every family south of the border holds a cherished secret: an authentic salsa recipe. A main staple of Mexican diet, fresh salsa is prepared daily and enjoyed with breakfast, lunch and dinner. Recipes are passed down through the generations.
Mexican cuisine is practically unknown in Peru. After moving here, we quickly learned how to prepare corn tortillas, mole, enchiladas and other dishes. But the best Mexican salsa we've ever tasted is made by our friend and neighbor, Gloria. Ex-pats from Texas, Joshua and Gloria have a powerful connection with Mexico. Before meeting her we assumed that making homemade salsa, or picante sauce, would be too difficult and time-consuming. So we're forever grateful she generously shared her family recipe with us, and thus with all of you.
Gloria's addictive salsa showcases the simple textures and flavors of the region: pungent garlic, earthy cilantro, spicy chili and sweet tomato, all of which adds up to a complex, beautifully balanced sauce. Gloria's salsa can be made winter or summer, with either fresh or canned tomatoes. We must warn, though, that it comes with a disclaimer: once you’ve tasted authentic Mexican salsa there’s no going back. The fresh flavor will linger in your memory even longer than it lingers on your tongue. After you see how quickly and easily it comes together, you’ll never again buy insipid, flavorless jarred salsa!
Ingredients
6-8 large Roma tomatoes (2 Lbs/1 Kilo) OR 2-14.5 ounce cans whole tomatoes, drained
2 small or 1 medium onion(s), diced
3 garlic cloves, minced or pressed
2-3 hot peppers (see tips), seeded and halved
1/2-1 cup (a handful or two) fresh cilantro leaves, to taste
1 1/2 teaspoons salt
ground pepper, to taste
1 Tablespoon vegetable oil
1/2 teaspoon ground cumin, optional
juice of one lemon or lime, optional
Instructions
If you have canned tomatoes, skip to step 3. If you have fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.*
While you dice the onions, simmer tomatoes until water evaporates and tomatoes start to soften. Peel and discard any skins that have loosened during steaming.
Toss tomatoes, hot peppers and cilantro into a blender container. Blend until smooth.
Heat 1 Tablespoon of oil in the skillet over medium-high heat. Sauté onions and garlic in hot oil for about 10 seconds; just a flash in the pan.
Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.
Season with salt and ground pepper to taste. Add cumin if desired.
Simmer on medium-low for about 15 minutes, or until salsa has reduced and thickened. You may need to increase cook time if tomatoes are very juicy.
You can add the juice of a fresh lime or lemon at this point, although it's not necessary and will temper the salsa's spiciness.
Serve with tortilla chips, enchiladas, tacos, scrambled eggs, quesadillas, et