Salsa Mexicana

Onion, romas, and serranos blend into what Gabriela Cámara calls the little black dress of salsas.

Salsa Mexicana
Photo: Blaine Moats
Total Time:
40 mins
1 1/3 cups


  • 2 serrano chiles, stemmed, seeded, veins removed (or leave seeds, depending on how spicy you want this to be), and chopped

  • 1 white onion, chopped

  • 2 cloves garlic, chopped

  • 5 Roma tomatoes, cored, seeded, and chopped

  • 2 tablespoon olive oil

  • ¼ cup cilantro leaves, minced

  • 1 teaspoon sea salt, plus more as needed


  1. Stem and seed 2 serrano chiles (or leave seeds, depending on how spicy you want this to be). Chop 1 white onion and 2 garlic cloves. Core, seed, and chop 5 roma tomatoes. In a small heavy-bottom saucepan heat 2 Tbsp. olive oil over medium until hot but not smoking. Add chiles and onion; cook until onion is translucent but not browned. Add garlic and tomatoes; cook about 10 minutes or until vegetables look stewed. Transfer to a blender. Cover and puree. Return puree to pan; simmer over low 10 minutes or until reduced by a third. Add 1/4 cup chopped fresh cilantro and 1 tsp. sea salt. Add more salt if needed. This salsa is usually served hot. Store in an airtight container in the refrigerator up to 5 days. Makes about 1 1/2 cups.

Nutrition Facts (per serving)

17 Calories
1g Fat
1g Carbs
Nutrition Facts
Calories 17
% Daily Value *
Total Fat 1g 1%
Sodium 108mg 5%
Total Carbohydrate 1g 0%
Total Sugars 1g
Vitamin C 3.3mg 17%
Calcium 4mg 0%
Iron 0.1mg 1%
Potassium 55mg 1%
Folate, total 4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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