Best 3 Salsa De Tomate Recipes

Salsa de tomate, also known as tomato salsa or tomato sauce, is a vibrant and versatile condiment that adds a burst of flavor to various dishes. Originating from Mexico, it has become a staple ingredient in many cuisines worldwide. Made from fresh, ripe tomatoes, salsa de tomate can range from mild to spicy, depending on the type of tomatoes and additional ingredients used. This article presents a collection of diverse salsa de tomate recipes, each offering unique flavors and textures to suit different preferences and culinary creations. Explore the classic salsa roja, a staple in Mexican cuisine made with roasted tomatoes, onions, garlic, and cilantro. Discover the smoky and spicy salsa borracha, featuring tomatoes cooked in beer and chipotle peppers. Indulge in the refreshing salsa verde made with tomatillos, green peppers, and herbs, perfect for lighter dishes.

Check out the recipes below so you can choose the best recipe for yourself!

SALSA DE JITOMATE COCIDA: COOKED TOMATO SAUCE

Salsa de Jitomate Cocida: Cooked Tomato Sauce image

Provided by Food Network

Time 25m

Yield about 2 cups

Number Of Ingredients 5

Ingredients

3 medium tomatoes (about 1 pound), broiled
1/4 onion, roughly chopped
1 small clove garlic, peeled and roughly chopped
2 tablespoons peanut or safflower oil
1/4 teaspoon salt, or to taste

Steps:

Blend the tomatoes, onion, and garlic to a fairly smooth sauce (it should have some texture).
Heat the oil, add the sauce and salt, and cook over a medium flame for about 8 minutes until it has thickened and is well seasoned.

SALSA DE TOMATE CON CHILE CHIPOTLE: TOMATO SAUCE WITH CHIPOTLES

Salsa de Tomate con Chile Chipotle: Tomato Sauce with Chipotles image

Provided by Food Network

Time 35m

Yield 3 cups

Number Of Ingredients 7

Ingredients

2 tablespoons lard, preferably home-rendered or vegetable oil
1 medium-sized white onion, sliced into thin half-moons
2 garlic cloves, minced
1 (28-ounce) can tomatoes, preferably San Marzano
2 to 3 canned chipotle chiles in adobo, with the sauce that clings to them
1 teaspoon dried crumbled Mexican oregano
1/2 teaspoon salt

Steps:

In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
Break up the tomatoes coarsely with your fingers. Add the tomatoes and their juices to the sauteed onion. Stir in the chiles and oregano. Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated.
Remove from the heat and let cool to lukewarm, about 15 minutes. Puree the mixture in a blender or food processor. Taste for salt (the tomatoes will have some) and add a little if needed. Serve hot at once or store tightly covered in refrigerator for up to 4 or 5 days and reheat before serving.

SALSA DE TOMATE

Salsa de Tomate image

Use this salsa recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Number Of Ingredients 6

Ingredients

8 large tomatoes, cored and coarsely chopped
1 medium onion, coarsely chopped
1 medium green bell pepper, stemmed, seeds removed, and coarsely chopped
1 clove garlic, minced
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

In a large bowl, mix all ingredients together along with 1/2 cup water until well combined. Transfer to the jar of a blender; blend until pureed.
Transfer to a medium saucepan; bring to a boil over medium heat. Reduce heat to a simmer and cook for 10 minutes. Remove from heat and let cool. Serve warm or cold.

Tips for Making Restaurant-Worthy Salsa at Home:

Choose ripe tomatoes: This is essential for achieving the freshest, most flavorful salsa. Look for tomatoes that are bright red, plump, and free of blemishes.
Roast your tomatoes: Roasting tomatoes concentrates their flavors and gives them a smoky, caramelized taste. This is a great way to add depth and complexity to your salsa.
Use a variety of chilies: Don't be afraid to experiment with different types of chilies to find the perfect heat level for your salsa. Some popular choices include jalapeños, serranos, and habaneros.
Add fresh herbs: Fresh herbs like cilantro and oregano can brighten up the flavors of your salsa and give it a more complex flavor profile.
Don't over-blend: The best salsa has a chunky texture, so avoid over-blending it. Pulse the ingredients together until they are combined, but still have some texture.

Conclusion:

With these tips in mind, you can easily make delicious restaurant-worthy salsa at home. Experiment with different ingredients and techniques to find the perfect salsa for your taste. Serve it with tortilla chips, tacos, burritos, or any other Mexican dish. Enjoy!