Juliann Esquivel Recipe

Mexican Red Table Salsa, Salsa Roja de Mesa Mejicana

By Juliann Esquivel Juliann

a bunch
Prep Time:
Cook Time:

This salsa dates back to my great grandmother's time I am sure even further back. This sauce has been passed down for generations. It is timeless and delicious. I have tweaked a little but basically it is the same nothing has been omitted. It's always been on my table next to the salt and pepper. Enjoy

Blue Ribbon Recipe

Notes from the Test Kitchen:
A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!


1 large
can hunt's peeled whole tomatoes 28 ounce can
2 medium
jalapenos sliced in pieces, seeds and all. remove stalk and discard.
1 medium
sweet onion peeled and cut into fourths
1 large
handful of fresh cilantro leaves and stalks
4 large
cloves of fresh garlic peeled
1 Tbsp
dried oregano
1 tsp
ground cumin
1 tsp
1/2 tsp
black pepper
1 small
packet of goya sazon seasoning packet with culantro and achiote
1/2 tsp
goya adobe seasoning
if you don't like a lot of heat use only one jalapeno. on the other hand if you like the heat you can add more jalapenos or a combination of jalapenos and serranos. optional

Directions Step-By-Step

Put everything into a large microwavable bowl. Nuke for six minutes. Pour everything into a blender and with short pulses, pulse into small chunks. Do not let blender liquify everything. This salsa should be chunky.
Pour into a salsa bowl and serve with nachos, tortilla chips or with your grilled meats or chicken. Or as a side dish to season your meal. Enjoy. I spred this salsa on my bolillos see my post when making molletes and bolillos.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Healthy

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Ali McCoubrey Alikata7
Feb 5, 2015
Juliann it's been a long time since I have seen you had to write down your salsa recipe, sounds great, do you have a good verde recipe I was taught how to make a simple verde sauce but not how to make the chili verde, one of my favorite things to eat, that's how decide if its a good place to eat if the chili verde is good then its ok, never had a spectacular one, they have never been as good as home made yeah know and a wonderful blu ribbon, you always deserve those, your food is always spot on :)
Juliann Esquivel Juliann
May 5, 2014
Julia so glad you liked my salsa recipe. Nothing like fresh veggies to prepare a delicious salsa. Good luck in the kitchen.
Julia Moretti julsmor
May 4, 2014
Just made this. Always wondered what the seasoning combination was. This is teriffic and fresh. I always add lime to my salsa too. Now I have it for the winter and cant wait to make it with fresh tomatoes from my garden. Thanks for sharing.
Beth Tkachenko Beth_Tkachenko
Apr 16, 2014
I tried this recipe and say it's Family Tested & Approved!
Juliann Esquivel Juliann
Jan 21, 2014
Hi Wiley you are so right this a quick and fast recipe. Back in my grandmothers day she would roast her tomatoes, garlic and jalapenos on the comal (cast iron griddle). When making green salsa the tomatillos took the place of the tomatoes. I was always put in charge of turning the veggies over and over so they would char evenly. Then on her huge molcajete it was very big I could not even lift or carry it she would mash every thing down with a quick hand she would not peel the jalapenos or remove the seeds the daily salsa was always spicy and had lots of heat as this was the way we were taught to eat it.

When she would make canned salsa the peppers were the long green hot ones mixed with serranos and jalapenos those were chared and the skin removed abut not the seeds. I can remember going to bed at night and my hands burning from helping her peel the hot peppers for the canned salsa. She would just pour some milk in a bowl and I would soak my hands in it for a while. Then I would rinse and dry my hands and next she would tell me to run my hands through my hair over and over until the burning went away. I can't remember it working though but it would go away by the next day.
Your telling me about roasting your peppers does indeed give the salsa a delicious taste. I always go to her favorite standby above when we were in a hurry to get dinner on the table. By the way it's great to be retired so am I. I just retired this past November. Thanks for your comment. LOL