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Tomato Salsa from the
Sierra of Puebla & Michoacan
This recipe comes to us from small localities of the Sierra of Puebla and from Michoacan, which is amazing because these localities are not neighbors and still they created the same recipe.
As it is expected the base of this salsa is the tomato, which is mixed with other few ingredients typical of Mexican salsas. The salsa that is obtained is fresh, spicy and potent but its most important characteristic is that it possesses an exquisite touch of softness because it is cooked in the finesse of the olive oil.
This version of the tomato salsa is used to accompany typical appetizers from Puebla like the tlacoyos or the chalupas but is also used in appetizers from Michoacan like the tostadas , the sopes, the corundas, etc.
About the Recipe
It is very easy to make this salsa, you are only going to blend and cook – you won’t even cut ingredients.
The salsa is moderately spicy but if you want to reduce its hotness only use 2 serrano peppers.
- We recommend using olive oil in the preparation so your salsa will have a finer flavor.
If you have 15 minutes you can prepare this salsa.
The recipe yields 2 cups.
Ingredients 3 Tomatoes (21.1 oz)3 Serrano Peppers (.8 oz)2 Garlic cloves (.2 oz)3 tablespoons of Olive Oil1/2 tablespoon of Salt
Cookware 1 Saucepan1 Blender1 Measuring Cup1 Kitchen Spoon
Directions Blend the Ingredients
- Put in a saucepan:
- 3 Tomatoes.
- 3 Serrano Peppers.
- The enough Water to cover all the ingredients.
Bring the saucepan water to a boil over high heat.
Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatoes soften.
Transfer from the saucepan to a blender, with a kitchen spoon, the ingredients that were cooked.
- Also add in the blender:
- 2 Garlic cloves.
- 1/3 cup of Water (2.7 fl oz).
||Preferably put in the blender the water that was used to cook the tomatoes and the chilies, in this way your salsa will have more flavor.
Blend very well the ingredients and reserve.
Cook the Salsa
Heat in the saucepan over medium heat 3 tablespoons of olive oil.
- Incorporate in the saucepan:
- The Mixture that was blended.
- 1/2 tablespoon of Salt.
Mix very well the saucepan ingredients.
Cook the tomato salsa from the Sierra of Puebla and Michoacan for about 6 minutes, until it thickens a little and acquires a more intense color; stir occasionally.
* This salsa will last about 4 or 5 days in the fridge.
Variation: Now try the tomato salsa with a Yucatecan touch.
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