Mexican cooked tomato salsa made by cooking mashed fresh tomatoes, jalapeno or serrano chillies, garlic and salt.
My friend Arturo recently taught me how to make this easy salsa. He calls it “salsa fresca” which he says is how this salsa is called where it’s from in Mexico.
What we in the States typically call salsa fresca, a chunky salsa with chopped fresh tomatoes, onions, and chilies, is something else entirely.
Fortunately, the salsa is simpler than the etymology of its name.
Chances are if you’ve ever set foot in a taqueria, you’ve had it before. They usually have a variety of salsas there, one smooth, red and spicy, the other with chopped fresh tomatoes, onions and chillies.
This would be the first – the smooth, red and hot one. It’s great for dipping tortilla chips or over quesadillas.
Easy Cooked Tomato Salsa
ingredients
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2 medium size fresh tomatoescored and halved
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1 all Jalapeño Chili Pepper (or Serrano), stem removed, chopped
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5 big carnations garlicpeeled off
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1 1/2 teaspoon Salt
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1/4 Cup water
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2 teaspoon olive oil
method
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Ingredients puree:
Place the tomatoes, jalapeño, garlic, salt and water in a blender. Blend for 20 seconds until completely liquid.
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Simmer for 15 minutes:
Heat olive oil in a saucepan on medium-high. Pour the puree into the pan. Bring to a simmer, stirring occasionally, until the mixture completely changes color from light red to a much darker red, about 15 minutes. Remove from stove.
Keep refrigerated when not in use.
| nutritional information (per serving) | |
|---|---|
| 26 | calories |
| 2g | Fat |
| 3g | carbohydrates |
| 1g | protein |
