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).
Ingredients
- 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
Method
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*
Mmmmm this looks like the kind of Salsa that I could totally lick the bowl clean!
omigosh! after reading about how amazing this salsa is, you bet i’ll be making it over the weekend! yay for rosa!!
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
I’m glad I’m not the only one that eats salsa by the spoonfuls! :) *hehe* Thanks for your sweet words! Much appreciated :)
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.
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 :)
That is quite an endorsement! I keep seeing salsa recipes floating around the web, but this one looks super simple and delicious – nom!
This is so super easy :) And honestly, as simple as it is, it gets a lot of rave reviews! :)
oh wow this salsa looks fantastic! definitely trying this sometime!
Don’t think I’ve had the privilege of trying El Salvadorian food. This is so easy and does look amazing. Thanks for sharing!