Salsa Mexicana (Mexican Tomato and Serrano Chile Salsa with Onions)

Mexican salsa has a great tomato flavour with the pop of cilantro and just right amount of heat from the serrano chiles. It goes well with chips, carne asada tacos, taquitos, eggs and just about any other dish that you like to add salsa to. Tomatoes are the most important ingredient. The fresher they are the better your salsa will taste. Look for the ripest ones you can find. Getting a good char on the vegetables is another key to developing the flavour. The lime juice brightens and enhances the flavour.

12 oz Roma plum tomatoes, cut into ¼” cubes (~ 2 medium)
1 medium white onion, cut into ¼” cubes (~ 7 oz)
2-8 serrano chiles
2 cloves garlic
6 sprigs fresh cilantro
3 Tbsp. lime juice, freshly squeezed
1 tsp. sea salt

Heat a large skillet or comal on high. Place the tomatoes, onion, chiles and garlic in the pan or on the comal. Allow the vegetables to char turning once. Once the ingredients are well charred put them on a plate and allow them to cool.

Add all of the ingredients to the blender including the cilantro, lime juice and salt. Blend until all of the ingredients are just incorporated. Do not over blend.

Makes 6 servings.

Storage: Your salsa will keep in the refrigerator for 3 days. This salsa doesn't freeze well.