Salsa Mexicana

Name: Salsa Mexicana
Prep time: 10 min
Total time: 10 min
Yield: 480 ml
Cuisine: Latin
Ingredients: Oil for coating peppers and tomatoes Olive Oil; 600 g Tomato; 20 g Serrano; 50 g Onion; 20 g Cilantro; 10 g Garlic; 9 g Salt

Independent adaptation of a publicly published Hugo Ortega recipe. Not affiliated with, sponsored by, or endorsed by Hugo Ortega.

Salsa Mexicana from a national-award-winning chef.

Ingredients

Olive Oil — Oil for coating peppers and tomatoes
Tomato — 600 g
Serrano — 20 g
Onion — 50 g
Cilantro — 20 g
Garlic — 10 g
Salt — 9 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Hugo Ortega works in Regional Mexican / Oaxacan at Hugo's; credentials include James Beard Best Chef: Southwest 2017 (Hugo's).

Adapted from a Hugo Ortega recipe (Hugo Ortega / The Local Palate).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Hugo Ortega / The Local Palate (published as “Salsa Mexicana”). Full citation lives in Provenance.