Mexican Red Table Salsa, Salsa Roja de Mesa Mejicana

Juliann Esquivel Recipe

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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Wiley P WileyP
May 5, 2015
Starr, you might want to try this excellent recipe - It really is quite good. And for your information, tomatoes have been available canned on the North American continent since about 1812, so in most cases I would say yes, they were available to our great grandmothers.
Starr Chylde starrchylde
May 5, 2015
Wow! I can't imagine making fresh salsa without first peeling and coring fresh tomatoes. If you're going to start with canned tomatoes, you may as well just buy a jar of salsa. Did canned tomatoes even exist in Great Grandmother's time?
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.