Fresh-uncooked
There are many variations of this basic salsa from the Southwest to the tip of South America. It is called a "cold sauce" because it isn't cooked. The important point in making this salsa is to make sure that all the ingredients are chopped very fine. Serve it as a dip with tortilla chips, or with tacos, burritos, fajitas or grilled meats.
6 serrano or jalapeno chiles, stems and seeds removed, minced
1 large onion, either yellow or purple, minced
2 medium tomatoes, chopped very fine
2 bunches finely chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup, or less to taste, red wine vinegar
Mix all the ingredients together and let stand at room temperature for at least an hour to blend the flavors.
Yield: 2 cups
Heat Scale: Medium
Below is the classic habaņero salsa of the Yucatan Peninsula, translated from Arturo Lomel's excellent Mexican chile guide and cookbook, El Chile y Otros Picantes. It is commonly served with fish or other seafood dishes.
1 purple onion, finely chopped
1/3 head purple cabbage, finely chopped
2 habaņero chiles, green preferred, stems and seeds removed, minced
2 radishes, finely chopped
Juice of 2 Mexican (Key) limes
2 tablespoons water
Salt to taste
Place the chopped onion in a colander under a stream of water for a few seconds, drain. Combine with the cabbage, chiles, and radishes.
Mix the lime juice and water together and add salt to taste.
Pour over the cabbage mixture and gently toss.
Yield: 2 to 3 cups
Heat Scale: Hot
This simple but delicious salsa is from El Norteno restaurant in Albuquerque, one of our favorite haunts. Serve it with chips or grilled meats and poultry.
5 serrano chiles, or more, stems and seeds removed, chopped
1/2 pound fresh tomatillos, chopped
1/2 cup chopped white onion
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
Place all the ingredients in a blender or food processor and
puree, adding just enough water to make a thick sauce.
Yield: 1 cup
Heat Scale: Medium