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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.
DirectionsCook and Blend
- Put in a saucepan:
- 3 Tomatoes.
- 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.|
- Blend very well the ingredients and reserve.
- Finely chop 1/4 of an onion (1.3 oz).
- Put in a bowl:
- The Mixture that was blended.
- The Onion that was minced.
- 1/2 tablespoon of Oregano.
- Mix the plaza salsa with a mixing spatula.
A Tapatian Salsa
Variation: The tomato salsa also has its Yucatecan version .
Did you like the Plaza Salsa?
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