Spicy Mexican Salsa
Now this is some spicy salsa
Note: This recipe imitates the delicious salsa at El Sombrero Mexican restaurant in my hometown of Manhattan Beach, California. It is delicious. After years of analyzing the ingredients/cooking method, I came up with this - the dried oregano is definitely the secret ingredient!
5 vine-ripened tomatoes, stem removed
1-2 medium-sized ripe jalapenos, stems removed (use 2 if you want a salsa with a ton of heat and just 1 if you want a more mild yet spicy salsa)
1 small white onion, finely chopped
a large handful of fresh cilantro, chopped
about 1 tbsp dried oregano, crumbled finely
1-1 1/2 tsp salt (or more, if necessary!)
Cook tomatoes and jalapenos in a saucepan of salted boiling water for about 20 minutes, until softened. Remove them from the water and drain. Transfer to a food processor or blender and pulse until you reach desired consistency. Pour tomato mixture into a bowl and add the onion, cilantro, salt and oregano to your liking (this will slightly vary from the above amounts). Cover and cool in the refrigerator, about 1-2 hours. Serve chilled with a big bag of chips!
Makes about 2 cups
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Comments on this recipe
I can't wait to try this recipe. El Sombrero is our favorite restaurant! We are now out of state, but when we are in Manhattan Beach, we eat there everyday! Their salsa is the best! Thanks for posting this.
I had exactly the same experience with table salsa. I studied my favorites as we traveled the southwest and tried forever to duplicate them. The thinner, deep red table salsa was my favorite. Then by way of a different mexican recipe I discovered that Mexican oregano is the secret ingredient. Oregano! Kind of counter intuitive, but that was it.