This is my fresh salsa recipe, adapted over the years from a recipe given to me by my sister-in-law. Originally she gave it to me so that I could simmer chicken in it, (which is delicious, by the way), but we love it so much that we use this as an accompaniment or ingredient in many dishes at our house. I’ve included variations of this recipe here before, but always as an afterthought tacked on to other recipes. I decided this salsa deserves its own moment to shine.
We use it over curtido to eat with pupusas, we eat it on top of scrambled eggs, we dip tortilla chips in it, we mix it into rice and beans, we pour it over rellenos de ejotes, we serve Salvadoran meatballs in it, and it’s always on the table with our yuca con chicharrón — After you taste it, you’ll be searching for ways to use it at every meal, too.
Señora López’s Fresh Salsa
3 to 4 fresh large tomatoes (Roma are best), chopped
1 handful fresh cilantro
1/2 of a medium-sized onion, chopped
1/4 of a medium Poblano pepper, chopped
1 tablespoon raw, minced garlic
Salt to taste
A few shakes of Worcestershire sauce (also known as “Salsa Perrins.”)
Optional (if you like it spicy) – A few rings of pickled jalapeño
Combine in a blender. Blend until smooth, about one minute. Serve immediately or put in a jar or container with a tight-fitting lid and keep refrigerated. You can also pour the salsa into a pot and simmer over medium heat for 5 minutes which will brighten the natural red color of the tomatoes and deepen the flavor a little. Use in almost any recipe calling for salsa, or as a side with Latin American dishes. Use within a few days or can it to keep longer.
Possible substitutions: A 32 ounce can of undrained whole tomatoes can be substituted for fresh tomatoes. Green bell pepper can be substituted for the Poblano pepper.