For a taste that’s tangy and bright, try this elegantly simple salsa from Maria Emma Lopez, a native of Sonora. Rich, thin and nearly creamy, it’s a perfect partner for chips. Spoon it over tamales, rice or beans for an extra kick of heat and flavor.
Yield | 4 cups |
- 8 to 10 ripe tomatoes
- 4 to 5 fresh serrano or jalapeño peppers
- 5 cloves garlic
- 1 medium white onion, diced
- ½ cup cilantro leaves
| Preparation | Cut tomatoes into chunks. Stem peppers. Place tomatoes and peppers in a 4-quart pot. Add just enough water to cover. Bring to a boil over medium-high heat. Reduce heat and cook until the tomatoes soften. Place tomatoes, peppers, cooking juices and garlic in a blender and pulse to purée. Add diced onions and cilantro to blender and blend to a fine consistency. Serve immediately or store in the refrigerator up to 1 week.
Get more salsa recipes in our Beyond The Jar: Real Salsas feature!