Cooked Salsa

Adapted from Mark Bittman

If you feel like having not so healthy tacos, try at least to deep them in a yummy and healthy salsa!

My man likes junk food*. Not that he eats a lot of it, but still. I have to deal with unwanted things occupying our fridge. Certain things I have to accept – like ketchup for example. But some things have to go – cheap supermarket salsa is one of them.
We do like to munch on tacos from time to time, so it is a good idea to have some salsa for a dip. But the kind I had found in our cooler is simply not acceptable. Color is the only thing which it has in common with tomatoes. To me, it tastes like vinegar with some salt and E-124. Shitty food.

Tomato season is in the bloom, so I decided to make my own salsa.  

Cooked salsa, unlike the one made from raw tomatoes, can last in the fridge up to 3 days. That’s a big advantage, when you are busy cooking other things and making salsa in the last moment is not what you want to put your hands into. This is classic cooked tomato and chili sauce (Salsa Roja). It can be served chunky or pureed. It is easy to make, and good for you.

* He also appreciates good food, but this is for other post


2-3 medium-hot chilies, toasted, soaked and cleaned
4 tbsp olive oil
2 large onions, chopped
4 cloves garlic, minced
1kg tomatoes, peeled, seeded, cored and chopped with their liquid
1 tbsp sugar
2-3 handfuls of cilantro leaves, washed and chopped
juice squeezed from one lime
salt & freshly ground pepper


1. Mince the chilis. Put the oil in a medium saucepan or a deep skillet with a lid over medium-high heat. When hot add the chilies, onions, and garlic and cook, stirring occasionally, until the onions soften, about 5 minutes. Add the tomatoes, sugar, some salt and plenty of pepper. 

2. Adjust the heat so the mixture bubbles gently and cook, stirring occasionally, until the mixture has thickened and come together, about 20 minutes. If the salsa gets too thick, thin it with some reserved chili-soaking water.

3. Now it's time to use a blender if you like pureed version rather to a chunky one.

4. Stir in cilantro and lime juice. Taste and adjust the seasoning if necessary. 


  1. And the tomatoes? When do you add them into salsa?

  2. He, he, good point! Tomatoes.. to obvious to mention...
    I am fixing the recipe right now!