Homemade Mexican Salsa

Homemade Mexican Salsa

Salsa is traced back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies and squash seeds.

However, official discovery to the rest of the world did not occur until the Spaniards conquered Mexico in the 1500’s.

This mix of ingredients became popular throughout Spanish civilization, and in 1571, Alonso de Molina named the dish ‘salsa.”

Homemade Mexican Salsa

Salsa in modern times is a favorite appetizer at tail gates, parties, restaurants, and the dinner table.

Homemade Mexican Salsa

2 serrano peppers

1 medium purple onion, quartered

3 garlic cloves

3 medium tomatoes, quartered

4 fresh cilantro sprigs

1/2 teaspoon salt

Tortilla chips

Heat barbecue grill. Place a reusable, washable copper grill mat over grill.

Place prepared vegetables on heated copper sheet. Roast until produce is charred some, about 10-15 minutes.

Occasionally turn vegetables to even char on all sides.

Immediately place serranos plastic bag for about 20 minutes. Peel off and discard charred skins. Remove stems and seeds.

Place onion, garlic, tomatoes, cilantro and salt in a food processor. Cover and process until salsa reaches desired consistency.

Chill until serving. Serve with chips.

Homemade Mexican Salsa

How Long Does Homemade Mexican Salsa Last

Homemade salsa typically lasts for about 7 to 10 days when stored in an airtight container in the fridge.

If you want, add 1/2 to 1 teaspoon of lime juice to help retard spoilage for a longer period of time.

If you like your salsa with a thicker, chunkier consistency, you can strain off some of the extra liquid after chilling.

Try adding a few other dipping options on the side, like homemade guacamole. Find recipe here: Mango Guacamole Chicken Salad.

Find more of your favorite Mexican foods following these links.


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