Salsa Mexicana (Fresh Tomato and Chiles)

This is my favorite salsa. Just like when I lived in Mexico for 6 years. If you have a mortor and pestal (molino) I suggest you grind the salt and garlic together into a paste first and go from there. Please no vinegar. I look forward to this daily when I return to Mexico to stay. T.J.

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This was great. I made it exactly as written, except I reduced the jalapenos to one (I needed it to be mild so my preschooler could eat it) and I added a tsp of lemon juice (personal preference). I also didn't have the patience to chop everything, so I just tossed it all in the food processor, which was incredibly fast and easy. The taste was to my satisfaction relative to the amount labor I put in, but of course chopping the ingredients would have been ideal.

Thanks for sharing this!

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WOW!! What a fresh, simple, delicious treat! Upon your recommendation I made it with 2 jalapenos and 1 medium white onion, and a full tsp. of minced garlic cloves. Eighteen sprigs of cilantro to me was the tops of the single sprigs without the bottom stem (right?). The food processor made this soooo easy. After 45 minutes in the frig, I had to try it and was delighted. If you're not into too much heat, I recommend you follow the suggested 2 jalapenos, but to me, it was a little weak. Next time I make it, and that definitely will happen, I'll try 3 jalapenos and a little "sweet" by adding a half mango. This is wonderful as is, but I like to play around with recipes. Thumbs up on this one! P.S. DH said, "It's the best salsa I've ever eaten", and believe me, he's a hard critic and RARELY passes out complements!!

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Wonderful recipe, I make this often, it freezes well. I use my food preocessor and make a triple batch in about a half hour.

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DELICIOUS! This was the exact recipe I was looking for. Husband and I enjoyed it very much! I made exactly as written except added a few green onions because I wanted to use them up. Definitely making this as often as possible. Thanks for a great recipe!

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This is my go to salsa recipe - can't believe it's taken me so long to post the review. It's awesome. Since bringing this to a family dinner I've had several requests to bring it again!

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Most of our household really liked this! One son is growing jalapeños and Serrano peppers, so we made 2 batches of salsa, one with each type of pepper. One more closely followed the recipe, the other we added less onion and more tomato and garlic. I also used dried cilantro as I can't eat fresh. My husband didn't care as much for it - but then he's not much for fresh salsa. (He thought maybe letting it sit for 5-6 hours might let the flavors blend more.) We'll be keeping this one - thanks!

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Que rico!! I used green onions instead of white and the flavour was great.

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I thought this recipe was pretty good. However I think it would have been better if I had garden tomatoes.(my own fault) We too only used 1 onion and 2 jalepenos and I thought the cobination was the perfect amount. I will make this again hopefully when I have some more flavorful tomatoes. :)

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Excellent restaurant quality salsa! Thanks ...

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Great salsa. Had to reduce the garlic and onions because mine were really sharp. Also omitted the chillies but it still tasted great.

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This is the first recipe on RecipeZaar.com that I've said this about - I would give this 50 stars if I could. I was blown away by this recipe - incredible fresh taste - better than any restaurant. THANK YOU THANK YOU for this incredible recipe. I paired this with Easy Enchiladas (#29884) and Mexican Salad (#73438) for an great mexican meal. Just outstanding!!

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Love this -doesn't get any better!

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Delicious! Reminds me of the salsa at my favorite Mexican restaurant.

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Seriously fresh & delicious. Rick Bayless really knows his stuff and is a longtime favorite of mine. This has become my favorite weekend treat alongside a homemade margarita. It's hard to pull myself away from it! The combo that works best for me is 5 medium vine-ripened tomatoes, 2 jalapenos, 1 medium yellow onion, 3 large garlic cloves, 12-15 leaves of fresh cilantro, 1 tsp. Kosher salt and the juice from 1 lime. It's just the right amount of spiciness for DH and me (still a little too spicy for the kiddies). I just throw everything into the food processor to simplify and it's done in no time. Friends love it too and can't believe I didn't buy it from a fine Mexican restaurant. The leftovers are great on everything from eggs to burgers. Thanks for posting the perfect salsa recipe.

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Thanks so much for posting this, I watched Rick's show and never had the time to write this down. I previously made salsa with those McCormick spice packages, but this is so much better. I've made this recipe over 10 times in the last year and I personally found using 4 large tomatoes, 2 jalapenos or Serranos (with seeds), 4 garlic cloves and about half a cup of white onions was the perfect combo for me, not too spicy, not too fruity tasting. Then I add lime juice and salt to taste. Thanks again!

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Delicious. We didn't have fresh tomatoes, but we had a lot of canned, so we used one can Rotel w/ chilies and one large can of regular diced tomatoes, drained. We used a food chopper to mix well (personal preference is that salsa not be super chunky). The texture turned out really well this way. We've actually made this twice in the span of a week since it was so good we ate the first batch that evening. Thanks for this easy recipe - we'll not be buying store salsas anymore!

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Excellent. Left out the garlic, personal preference. Thanks for the recipe.

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