Salsa a la Mexicana

There’s always going to be times when you need to make a basic salsa that isn’t too spicy or too sweet. Something that can go with just about any type of dish and that anyone can try at your party or gathering. Salsa a la Mexicana is the way to go for those situations.

It can also be referred to as Salsa Taquera (Taco Salsa or a Table Salsa). Everyone has their own version of it, but it is generally red with tomatoes, garlic, onion, and some type of chile, all ingredients that share colors of the Mexican Flag. You could use really any type of pepper (as long as you seed and stem it to give minimal heat), but for mine I went with a roasted Anaheim. I was visiting my family recently and my mom had a bag of roasted Anaheims in her freezer, so that became the go-to for this quick dish.

There’s also not set way to make a salsa a la mexicana. You don’t have to roast the ingredients and can just place everything in the blender if you are real short on time. As a way to bring out the flavors more for my style I like to roast the tomatoes, garlic, onions, and bell pepper. Cooking these over a comal, stove top, or inside an oven always brings out a nice roasted flavor in the salsa.

You may also want to consider using a little trick that my mom taught me for roasting ingredients over a comal. Get a wet dish rag and press against the food as they are cooking for about 15-20 second intervals. This is a trick to speed up the roasting of food. You’ll likely hear an extra sizzle from the ingredients as they roast under the cloth.

1 Anaheim, roasted, stemmed and seeded
3 Roma Tomatoes, roasted
4 slices white onion, roasted
1/2 red bell pepper, roasted
2 cloves of garlic, roasted
1/4 cup cilantro
1 green onion, chopped
1/2 tsp salt
1/4 pepper

Roast the Anaheim, tomatoes, onion slices, bell pepper, and garlic in the oven at 350 degrees or over a comal for at least 15 minutes (or until partially charred). After the Anahiems have finished roasting remove the top layer of skin from the chile, as well as the stem and seeds. Cut the cilantro and green onion into small pieces. Once they are cut and the other ingredients have finished roasting add to blender and purée for 30 seconds. Add the salt and pepper and purée for an additional 30 seconds before serving.

3 thoughts on “Salsa a la Mexicana

  1. This is one of the best salsas I have tasted. Homemade flavor. Authentic salsa no jar flavor. ( I hate that). Has great taste and then just the right amount of heat. Loved it. Can’t wait to make more.

    Liked by 1 person

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