Rosa’s Salsa

A few years back, my mom’s best friend Rosa offered to make some delicious El Salvadorian food to contribute to a birthday party we were having for my dad. As a salsa addict, I’ve tried many different kinds. But the salsa Rosa made for my dad’s party was BEYOND amazing. I actually got to the point where I was by-passing the chips and just straight up eating the salsa with a spoon. *HAH*
After that, I begged my mom to get Rosa to make me more. And being the wonderful lady that she is, a few months later, I got a massive jar of the salsa for my birthday. :) Yum! Every birthday since, Rosa sends home some salsa for me. (Thank you Rosa!!!) Last year I took some salsa to a girls’ weekend at my friend Michelle’s cabin. We devoured the bowl of salsa while sunning on the dock. A few more people had become addicts to Rosa’s salsa.
 Recently, Rosa made some salsa for a party my family had in honour of my sister’s engagement. Word started to get around about Rosa’s salsa and everyone began asking me where & when they can get more of it. Luckily, Rosa was willing to provide me with her delicious recipe. I’m not sure it will taste exactly the same – as I know she puts a lot of love & care into whatever she cooks. But if it comes even close to as-good as hers, I’ll be set for life! :)
This simple yet delicious salsa can also be used as a base for a delicious huevos rancheros sauce or to make delicious vegetarian fajiitas (recipes to follow).
  • 1-19 ounce (596ml) tin of whole roma tomatoes
  • 3 green onions; chopped
  • 1 small jalapeño; de-seeded and roughly chopped
  • 1/2 bunch of fresh cilantro; cut in half at the stems
  • sea salt and pepper to taste

1. Place tomatoes, green onion, jalapeño and cilantro in a blender or food processor and pulse. Note: this salsa is best when left a bit chunky.
2. Season with salt & pepper.

Serve with corn tortilla chips or use the salsa in one of the following ways:

Huevos Rancheros Sauce: Heat 1 cup of salsa with 1 teaspoon of olive oil and 1/4 tablespoon of butter. Once the mixture is heated through, add a teaspoon of dried oregano. Mix and serve.

Vegetarian Fajitas: Sauté red onion slices & strips of zucchini, red pepper and yellow pepper in a pan on medium-high heat until just tender. Add a few small scoops of the fresh salsa. Place vegetables in a tortilla and top with tex-mex cheese blend.

Source: Rosa *heart*


  1. says

    I could eat salsa by the spoonful. (Sometimes, I actually do.) Thanks for sharing such a beloved recipe! Gorgeous blog btw! I really need to get more. :D

  2. says

    HuevoS tancheroS (agreement. If the noun “huevos” is plural, the adjective “rancheros” has to be plural)

    I make my salsa like this, except for the canned tomatoes. I use fresh, Roma tomatoes. Also, for a deeper flavor, you could roast the tomatoes and jalapeños in the oven or in a dry skillet and then peel the charred skin before blending.

    • says

      Thanks for the tip! I copied the recipe from an email and forgot to check for grammar. Oopsie! Fixed it now though :)

      In the summer, I definitely like to make salsa with fresh roma tomatoes. But this salsa is just so good even with canned tomatoes. I love the idea of adding roasted tomatoes. Yum!!!! I’m definitely going to try that. Thanks for the idea :)

  3. says

    That is quite an endorsement! I keep seeing salsa recipes floating around the web, but this one looks super simple and delicious – nom!


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