Salsa Mexicana

This vibrant Salsa Mexicana is a celebration of fresh, raw flavors that capture the essence of traditional Mexican street food. Unlike cooked salsas, this version relies on the bright acidity of ripe tomatoes and the sharp heat of green chilies for a lively palate. The addition of fresh cilantro, garlic, and a touch of vinegar creates a complex flavor profile that is both refreshing and tangy. It serves as an excellent accompaniment to tacos, burritos, or simply as a dip for crunchy tortilla chips. Perfect for summer gatherings or a quick weeknight appetizer, this salsa brings together simple ingredients into a harmonious blend of texture and taste.

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 439.2

Dietary: Vegan, Vegetarian

Description

This vibrant Salsa Mexicana is a celebration of fresh, raw flavors that capture the essence of traditional Mexican street food. Unlike cooked salsas, this version relies on the bright acidity of ripe tomatoes and the sharp heat of green chilies for a lively palate. The addition of fresh cilantro, garlic, and a touch of vinegar creates a complex flavor profile that is both refreshing and tangy. It serves as an excellent accompaniment to tacos, burritos, or simply as a dip for crunchy tortilla chips. Perfect for summer gatherings or a quick weeknight appetizer, this salsa brings together simple ingredients into a harmonious blend of texture and taste.

Ingredients

5 large Tomatoes, peeled and finely chopped
5 canned Green chilies, diced
1 to 2 cloves Garlic, minced
1 medium Onion, minced
1 tablespoon Fresh cilantro, chopped
1 tablespoon Vinegar
1 tablespoon Oil
to taste Salt
to taste Black pepper
for serving Blue corn tortilla chips

Directions

1
Peel and finely chop the large tomatoes.
2
Dice the canned green chilies.
3
Mince the garlic cloves and onion.
4
Chop the fresh cilantro.
5
In a large bowl, combine the chopped tomatoes and diced green chilies.
6
Add the minced garlic, minced onion, and chopped cilantro to the bowl.
7
Pour in the vinegar and oil.
8
Toss all ingredients together until well combined.
9
Season with salt and black pepper to taste.
10
Serve immediately with blue corn tortilla chips.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 439.2kcal

% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 35.0mg2%
Total Carbohydrate 112.0g38%
Dietary Fiber 43.8g176%
Sugars 4.7g
Protein 24.5g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the salsa sit for 15-30 minutes before serving to allow the flavors to meld.

If using fresh green chilies instead of canned, roast them under a broiler until blistered, then peel and dice for a smokier flavor.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salsa may release some liquid; stir before serving.

Adjust the amount of green chilies based on your preferred heat level.

Keywords: salsa, mexican, tomato, green chili, cilantro, garlic, dip, vegan, raw, appetizer, summer, party, chips, fresh, spicy, onion, vinegar, healthy, quick, easy

Read it online: https://www.chefs-mate.com/recipe/salsa-mexicana-eugenia-potter/