Introduction
Discover the delightful flavors of “Tomato-Serrano Salsa”, a vibrant and zesty blend that’s perfect for enhancing any dish. This salsa combines the freshness of plum tomatoes with the heat from serrano peppers, creating an invigorating taste sensation.
Tips for this recipe
- Use a food chopper to save time on dicing while maintaining consistency in your salsa’s texture.
- Adjust the serrano peppers based on heat preference; remove seeds for milder flavor and keep them intact for extra kick.
- Remember to taste as you go, especially when adding lime juice, ensuring a perfect balance of tanginess and spiciness in your salsa.
Why you will love this recipe
The Tomato-Serrano Salsa offers an explosion of flavors that can elevate any meal. Its simplicity belies the complexity of its taste, making it a quick yet luxurious addition to your table.
Ingredients
- 1 pound plum tomatoes, cored and finely chopped (about 2 cups)
- 2 serrano chiles, seeded and minced
- 1 medium white onion, minced (about 1 cup)
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons fresh lime juice
Adviced equipments
- Electric Food Chopper – For quick dicing.
- Cuisiniere Knife Set – Precise cutting for salsa prep.
- Ceramic Mixing Bowl
- Silicon Whisk
- Stainless Steel Salsa Spoon Set
- Food Processor with Attachments – For efficient vegetable preparation.
- Hand Folding Knife – Handy for mincing small quantities of garlic or onion.
- Cutting Board with Meat Tearing Feature
History of the recipe
Tomato-Serrano Salsa has its roots in traditional Latin American cuisine, where fresh ingredients and bold flavors are key. Over time, this salsa has become a staple at both family gatherings and professional dining experiences, reflecting the evolution of cooking techniques and culinary preferences.
Fun facts about this recipe
Tomatoes were originally native to South America but gained prominence in various global cuisines over centuries. Serrano peppers, known for their spiciness, originated from the mountains of central Mexico and are a critical component of many Mexican dishes, including salsas.
