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Ceja Vineyards

Salsa de Tomate (Tomato Salsa)

Salsa de Tomate (Tomato Salsa)
Recipe Date:
April 18, 2020
Serving Size:
Cook Time:
Imperial (US)

Mexican salsas come in many colors, consistencies and textures. They can be made from so many ingredients but they all have one item in common - chile. Chiles come in many shapes, sizes and colors and they can be fresh or dried with mild heat to super-hot.

There's a salsa for every dish and occasion, and this is my go-to recipe when tomatoes are not in season. It's quick, easy and delicious.

  • 2 14.5 oz cans diced tomatoes
  • 2 fresh jalapeno peppers, fire roasted
  • 1 fresh serrano pepper, fire roasted (optional)
  • 1/3 cup water
  • salt to taste
  • 2 tbsps white onion, diced small
  • 2 tbsps cilantro, finely chopped

If you have a gas stove, fire roast the peppers on the stovetop on a burner at high heat turning them with thongs. Scorch the peppers until they are blackened. 

Coarsely chop the peppers and place in a processor or blender with 1/3 cup of water and 1 teaspoon of salt. Process until chunky (about 3 seconds) and remove contents and place in a small bowl.

Add the canned diced tomatoes to the processor or blender, and pulse for 2 to 4 seconds. Remove to a medium bowl. Add the pepper mixture to the tomatoes one tablespoon at-a-time until achieving the preferred spiciness and blend.

Taste and adjust the salt. Add the diced white onion and finely chopped cilantro and gently mix.

Tomatoes on the vine

Salsa de Tomate (Tomato Salsa) Recipe by Ceja Vineyards