How to Make Mexican Red Tomato Salsa
This is my favorite salsa to serve with chicken tostadas. The oregano flavor really stands out and pairs well with mild flavor of the chicken.
Salsa Ingredients:
- 8 Roma tomatoes or 5 large tomatoes
- 1 medium onion quartered
- 5 chiles de arbol
- 2 cloves of garlic
- 3 teaspoons Mexican oregano
- 2 tablespoons olive oil
- 1 teaspoon salt
Make the Salsa:
1. In a large frying pan, char the the tomatoes, onion, and garlic. Be sure that the tomatoes blacken on the outside which will add extra flavor to the salsa.
2. After the vegetables are charred, put all of the ingredients except the olive oil in the blender and blend for about one minute – until everything is well blended but not pureed. You want the salsa to have some texture when it’s finished.
3. In the same pan that you charred the vegetables add the 2 tablespoons of olive oil. In batches, fry the salsa in the olive oil over medium heat. Frying the salsa is an important step and brings out loads of flavor. Traditionally, you fry the salsa in lard, but I prefer olive oil.
4. Turn the heat to low and simmer the salsa for five minutes which cooks the salsa through, thickens it, and brings all of the flavors together.
5. Remove the salsa from the heat and allow to cool to room temperature before serving. The salsa will keep in the refrigerator for 3 days.
Makes 3 1/2 cups of Salsa
More Mexican Salsa Recipes to Try:
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Greetings fron Venice – Italy
I love the street tacos al pastor in Puerto Vallarta! How do I make that spicy salsa that goes with them?
Do you reconstitute the chile de arbol before blending, or do you blend them dry? This recipe looks fantastic! I have been looking for a good red salsa recipe. Thank you!
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