This preparation is one more Mexican variation of the typical and popular tomato salsa. This recipe comes to us from Jalisco and it is a fresh and light salsa – that has a very pleasant hotness.
In the plaza salsa other ingredients are also used that give a spiced flavor and a strong touch. Its texture is soft and its consistency almost liquid – therefore it is perfect to bath tortas and lonches.
*We are not 100% sure of why this salsa was named “plaza" salsa. But we believe that it is because is a very populous salsa that is used a lot and this resembles a plaza.
About the Recipe
This is a good salsa for beginners that want to have some fun.
Possibly the most difficult part of the recipe is having available the pickled jalapenos vinegar. This can be obtained from any can of pickled jalapeno peppers.
If you want the vinegar of this recipe can also be used.
In about the salsa will be ready.
The recipe yields 2½ cups of salsa.
3 Tomatoes (21.1 oz)
1 Serrano Pepper (.4 oz)
3/4 of an Onion (3.7 oz)
1/2 tablespoon of Oregano
1/4 tablespoon of Sugar
2 tablespoons of Pickled Jalapenos Vinegar
1/2 tablespoon of Salt
1 Chopping Board
1 Kitchen Spoon
1 Mixing Spatula
Cook and Blend
Put in a saucepan:
The enough Water to cover the tomatoes.
Bring the saucepan water to a boil over high heat.
Leave the tomatoes cooking in the boiling water for about 5 minutes, until they soften.
Transfer from the saucepan to a blender, with a kitchen spoon, the tomatoes that were cooked.
Also add in the blender:
1 Serrano Pepper.
1/2 Onion (2.4 oz).
1/4 tablespoon of Sugar.
2 tablespoons of Pickled Jalapenos Vinegar.
1/2 tablespoon of Salt.
We recommend leaving the seeds and the veins of the serrano pepper because they will give a very good touch to the salsa.