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Mexican Tomato Salsa for Tacos and Nachos (Salsa de Tomate)

2022-09-12 Recipe Author Lithuanian in the USA

Mexican Tomato Salsa for Tacos and Nachos (Salsa de Tomate)
Preparation

20 min

Servings

4

Those who like to go to the Mexican restaurants, you must have tried tomato salsa served with tortilla chips. I looove that salsa, and I love it so much that I also make it at home. When I found this recipe, it became my nr.1 tomato salsa suitable with a variety of snacks and, of course, tortilla chips (I like those not less :D).

This Mexican tomato salsa is very light, refreshing, slightly spicy. If you want a very spicy salsa, then use 2 or 3 serno peppers, but if you don’t get along with hot salsas, then just simply don’t use serano pepper (or just add a very small piece just for extra flavor). You can keep salsa in a fridge for up to 3-4 days.

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Ingredients

    • 4 medium sized tomatoes
    • 225 g (8 oz) tomato sauce
    • 1 medium sized onion
    • 1 handful chopped fresh cilantro leaves
    • 1 fresh serano or jalapeño pepper
    • 1/2 lemon
    • 2 tbsp. 5 % – 6 % vinegar (white or apple)
    • salt

    Recipe Directions

  1. 1. Peel the onion. Dice half of the onion, pour over the vinegar, mix and leave to pickle at room temperature while making the salsa.
  2. 2. Add 1 tomato, serano (or jalapeño) pepper, and the remaining half of the onion in a pot with water. Cook the vegetables until they soften.
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  3. 3. Then put the vegetables in a blender together with tomato sauce and blend it.
  4. 4. Put the remaining 3 tomatoes in a bowl, pour over boiling water, keep them for 5-7 minutes, then peel off, remove the seeds (optional) and dice. Mix with the sauce.
  5. 5. Season salsa with chopped cilantro, pickled onion, 1/2 of lemon juice, add salt to taste.
  6. 6. Serve with tacos, tortilla chips and other dishes or snacks.
  7. 7. Note: If you don’t like spicy sauces, then don’t use serano (or jalapeño) pepper.
Mexican Tomato Salsa for Tacos and Nachos (Salsa de Tomate)
#Sauces #Mexican dishes #World cuisine
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