There’s a certain type of Mexican restaurant that one can find all over the United States. It’s the place whose interior is decorated in faux Spanish style walls covered in an absurd amount of obnoxiously colorful artwork. Often there’s a barely tolerable mariachi band being politely asked to move to the next table for the tenth time in a row. And the food, well let’s just say that it narrowly passes the litmus test for what one could call Mexican cuisine. As you can tell I don’t think too highly of these types of establishments. Despite that, I do believe that there is one redeeming quality common to all of these restaurants, and that’s the table salsa.
You know, table salsa. Also known as salsa de mesa, or salsa mexicana?
It’s the salsa that is always severed complimentary with a truckload of tortilla chips prior to your meal. Always tomato-based with a mixture of cooked and fresh ingredients. And in my opinion, the greatest all-purpose salsa ever made.
But what if I told you that making table salsa at home is incredibly easy?
That’s right folks! No longer do you have to visit the Casa Mariachi’s, Los Dos Potrillo’s, and 3 Margarita’s of the world to get you table salsa fix. All you need is some canned tomatoes, a few fresh ingredients, and a couple of minutes out of your day to make your own table salsa. Plus there’s no cooking involved, simply add these ingredients to a blender, and let it do all the work. Sounds pretty great right?
Tips, Tricks, & Suggestions
- You can make this salsa as chunky or smooth as you prefer depending on how long you blend it. For a chunky salsa, blend it just shy of 2 minutes, for a smoother salsa blend for 3 to 4 minutes.
- Want to make your salsa spicy? Then don’t remove the seeds from the chili peppers. Can’t handle the heat at all? Then remove all the seeds from the chili peppers.
- This salsa tastes best after it’s been let to sit for 24 hours in our fridge. It will last up to a week or two in your fridge.
- If you enjoyed this salsa then check out our other salsa recipes such as salsa verde, salsa roja, & pico de gallo.
Table Salsa Recipe
Total time: 3 minutes
Servings: About 4 cups
Ingredients
28 oz. Can of fire-roasted tomatoes
1 Medium white onion, peeled & quartered
3 Jalapeno peppers, or 8 serrano peppers, stems removed and cut in half
3 to 4 Cloves of garlic, peeled
About a Cup of fresh cilantro
Juice of two limes
1 Teaspoon of salt
½ Teaspoon ground cumin
Instructions
- Get out either a blender or food processor and add the salt & garlic to it.
Then pulse it a few times until the garlic is blended and mixed with the salt.
- Add the remaining ingredients to the blender/food processor and blend it up until it is your desired consistency.
- Let the salsa cool in your fridge for at least 4 hours before serving with some tortilla chips, or on your favorite Mexican dish!
Table Salsa Recipe
Equipment
- blender or food processor
Ingredients
- 28 oz. Can of fire roasted tomatoes
- 1 Medium white onion peeled & quartered
- 3 Jalapeno peppers or 8 serrano peppers, stems removed and cut in half
- 3 to 4 Cloves of garlic peeled
- About a Cup of fresh cilantro
- Juice of two limes
- 1 Teaspoon of salt
- ½ Teaspoon ground cumin
Instructions
- Get out either a blender or food processor and add the salt & garlic to it. Then pulse it a few times until the garlic is blended and mixed with the salt.
- Add the remaining ingredients to the blender/food processor and blend it up until it is your desired consistency.
- Let the salsa cool in your fridge for at least 4 hours before serving with some tortilla chips, or on your favorite Mexican dish!
Inspiration from other blogs
From Mexican Food Journal
From Hispanic Kitchen
