Salsa is a well-loved food that has almost every variation you can imagine. It has gotten very popular through the centuries after the Incas discovered tomatoes and created the first salsa recipe with a blend of chilies, tomatoes, and spices like garlic and onion.
This is a classic and authentic salsa recipe that was given to me by a Mexican chef, Pablo, at a taco class in the Mercado de San Juan in Mexico City. It has the most basic ingredients but will give you restaurant-quality salsa every time. It’s a red salsa recipe that’s spicy and aromatic. It was served with corn tortillas, tacos, and quesadillas made with the simplest ingredients ever- corn, cheese, salt, and a little oil.
The simplicity of this original salsa recipe is why it’s a part of almost every meal in South America.
These are the only 5 ingredients that you need for this authentic Mexican salsa:
- ripe tomatoes
- whole chili pepper (you can omit this if you don’t want a spicy salsa)
- onion
- garlic
- olive oil
The Secret of a Good Salsa Recipe
In order to make the recipe, prep the ingredients properly before you combine them. The tomatoes, garlic, onion, and chili are charred on medium heat for about 5-7 minutes until cooked and aromatic. A drizzle of oil is added afterward but this is optional if you want a low-fat salsa recipe.
Pablo recommended a cast iron pan or heavy-bottomed pan to give the tomatoes a beautiful char, as well as a mortar and pestle to crush the ingredients while blending the flavors thoroughly.
Although if you’re in a hurry (or don’t have a mortar) you can easily substitute that with a food processor or a fork.
Authentic Salsa Recipe Ingredients
This makes 2 servings of spicy salsa.
- 2 large tomatoes, quartered
- 1 large clove of garlic, peeled
- 1/4 of a medium onion, peeled
- 1 small chili pepper
- 2 tsp olive oil
- 1 tsp olive oil (to grease the pan)
How To Make The Salsa
Step 1- With 1 tsp of olive oil, lightly grease and preheat a frying pan on medium heat.
Step 2- Place the tomatoes (skin side down) with the garlic, onion, and chili, stirring occasionally to ensure they are not sticking to the pan, then leave them to cook for about 3-5 minutes. After the first side is done (slightly brown and the skin is easy to peel), turn to the other side until the onions, garlic, and tomatoes are cooked through.
The video at the end of this article shows how the ingredients should look at this stage.
Step 3- Transfer the ingredients to a mortar, remove the skin from the tomatoes, drizzle with two tsp olive oil, and then crush them in a firm circular motion with the pestle.
Crush the ingredients until completely mashed and combined. You can leave it a little chunky if you prefer that texture.
If you’re using a food processor, pulse once or twice until just combined. You don’t want to end up with a salsa smoothie.
Step 4- Remove the salsa from the mortar or food processor. You can serve it immediately or keep it chilled for up to 3 days. You can make this recipe ahead and allow the flavor to develop overnight.