Classic salsa Restaurant Style

I will always remember when the viking (my BF) asked me if I always eat with spicy salsa on the side or on top of my food… and my answer was YES and will always be YES! Obviously it all depends what kind of food I am eating but if it is Mexican, for example, I will have salsa on the side and it needs to be spicy for sure!

I don’t remember exactly when or how I started eating with spicy salsa or at least a jalapeño on the side, next to my tortilla, but note… not just because you are Mexican you eat spicy food or salsas, I know people that really don’t like spicy food at all and they are more mexicans that the cactus LOL
Like I would always say “a taco without salsa is not a good taco” because the salsa is the secret ingredient in the taco, is the last touch in many mexican dishes…
There are so many different salsas, that are make with different chillies, the process is different and of course different levels of spicy!

Here I will share a basic salsa that I make the most because is easy, fast and I can manage what kind of spicy level I want to get.


1 -2 Roma tomato (know as plum tomato) add more tomato if you want it less spicy.
1 clove of garlic
1/4 medium onion
3  -+ Jalapeños (up to you)
Salt to taste

Roma Tomato and Jalapeños


Boil the peppers together with tomatoes, once who are ready (you’ll know when the skin of tomato and jalapeños apparent change to a lighter colour tone, lighter green.When they are tender, blend together with remaining ingredients (garlic and onions), add a little water to where you put the peppers and tomatoes to cook.

This sauce can be thick or a little lighter, it all depends on your taste.
If you want a more chunky sauce is not much blend the ingredients, so you’ll get a consistency like a molcajete sauce.

This sauce you can use it for EVERYTHING, e.g.: meat with chilli, tostadas, tacos, tortilla chips, quesadillas, guacamole, cheesy potatoes, etc …

Serve in a bowl and voila!