Category: Mexican Cuisine

One 16-ounce can whole tomatoes

One 4-ounce can jalapeño chiles

1 teaspoon garlic powder

½ teaspoon salt

⅛ teaspoon pepper

Combine the tomatoes, chiles, garlic powder, salt, and pepper in a blender and blend to a chunky puree; do not blend until smooth. Transfer to a serving bowl.

You can make this hotter by increasing the amount of chiles.

2 Tbsp olive oil

1 white onion, chopped

2 serrano chiles, stemmed, seeded, veins removed (for a spicier salsa don’t devein chilies), and chopped

2 garlic cloves, chopped

5 Roma tomatoes chopped

¼ cup cilantro leaves, minced

1 tsp sea salt, plus more as needed

Warm the oil in a small saucepan over medium heat until it’s hot. Add the onion and chiles and sauté until the onion is translucent. Add the garlic and tomatoes and cook for about 10 minutes.

Transfer the vegetables to a blender and blend until completely pureed or desired thickness. Return the mixture to the pan and simmer over low heat until the sauce has reduced by about one-third. Add the cilantro and salt. Taste and add more salt if needed.

This salsa is traditionally served hot, but can be served cool as well. It can be stored in a sealed container in the refrigerator for up to 5 days.

10 small tomatillos, husks removed and discarded, rinsed, and cut in half

2 to 4 serrano chiles, stemmed, seeded, and veins removed

1 small white onion, half left intact and the other half minced

1 large garlic clove

1 Tbsp sea salt, plus more as needed

½ cup / 10g cilantro leaves, finely chopped

Combine the tomatillos, chiles, intact onion half, garlic, and salt in a medium saucepan. Add water just to cover and bring to a boil and then decrease the heat to maintain a simmer and cook until the tomatillos become more translucent and the chiles have faded from bright green.

Pour everything into a blender, including the liquid, and puree. Return the puree to the saucepan and simmer gently until reduced by about one-third. Add the minced onion and cilantro to the cooked salsa and stir to combine. Taste and add more salt if needed.

This salsa is excellent served hot or cold.

It can be stored in a sealed container in the refrigerator for up to 1 week.