I'm going to throw just a little bit of shade on the typical salsa found in most Mexican restaurants and in every chip aisle across the country. It's fine, in a pinch, but sometimes you're just better off eating a plain chip. However, our Authentic Mexican Salsa digs deep into the earthy, spicy core of salsas.
Poblano, Serrano, Chipotle and Jalapeño grilled and charred - like a rebel biker gang circling your taste buds. Cumin, coriander, lime, and garlic round out the bunch and cut through the smoky core at heart of this salsa. This combination is the base for Salsa Negra, but I added tomatillos, which is the base for Salsa Verde. A labyrinth of flavor is borne of this hybrid, with twists and turns back and forth from smoky to tangy to tart and back to earthy.
Make enough to store and refrigerate. You'll find the flavors will evolve as they sit longer together. But serve with fresh cilantro or culantro (if you want to get authentically authentic).
The salsa will hold for up to two weeks if it lasts that long. Be sure to always give the salsa a quick stir before adding it to your serving bowl.
Falls in love with a blue corn tortilla chip
Stir memories of remote food stalls overlooking the Sea of Cortez
In the spice chest, you'll find an angry bunch of chile peppers
Suggestions and Alternatives
- Add more jalapeños to kick up the heat factor.
- Blend with half an avocado for a creamier version.
- If you want a lighter salsa, but still an authentic option try a Black Bean Salsa.
- Cool your plate down with our Frozen Strawberry Margarita.
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Authentic Mexican Salsa
Authentic Mexican Salsa
- 1 chipotle pepper, chard
- 1 whole poblano pepper, chard
- 1 whole serrano chili, chard
- 1 whole Jalapeño, chard
- 1 whole yellow onion, chopped
- 1 bunch cilantro, roughly chopped
- 1 tablespoon coriander seeds, ground
- 1 teaspoon cumin seeds, ground
- 3 whole limes, juiced
- 4 whole Roma tomatoes, roughly chopped
- 4 cloves garlic, minced
- 1/2 cup grapeseed oil
- 3 tablespoon kosher salt
- On open flame atop your stove, on high heat lightly oil your poblano pepper, Jalapeño, and Serrano chile. about 4 minutes.
- Char them separately and be sure your peppers are chard all around, place them in a brown paper bag and set aside to cool. (about 15 minutes).
- Once cooled, remove skin and seeds from all except jalapeno and set aside. Do not wash peppers.
- In a medium size pot add 1/2 cup grapeseed oil
- After 2 minutes on medium heat add your diced poblano peppers, diced onions, whole chipotle pepper, and Serrano chili.
- Stir constantly to lightly caramelize. About 4 minutes on medium heat.
- Add your garlic and stir for 1 minute then add your ground toasted cumin seeds and ground toasted coriander seeds and stir another minute.
- Transfer everything to your blender.
- Cut an X on the bottom of 4 Roma tomatoes and then blanch them In a small pot of salted boiling water
- Remove with slotted spoon and submerge them to an ice bath.
- After 5 minutes peel off skin from Roma tomatoes.
- Add your Roma tomatoes, kosher salt, chopped cilantro and lime juice to blend for 3 minutes.
- Transfer to bowl and refrigerate for 10 minutes before serving.