Mexican Salsa


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 Tandoori and Lime Smoked 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


If using 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 Tandoori and Lime Smoked 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, etc.
Store salsa in a sealed container in the refrigerator for a week; store in the freezer for up to one year.

Makes about 3 cups of homemade salsa


Based on a recipe featured on Delishably


Buy Tandoori and Lime Smoked Garlic


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