Plaza salsa


  • ½ ripe tomatoes
  • 1 ¾ oz white onions
  • 4 Serrano chiles, destalked
  • 1sp sugar cane vinegar
  • 1tsp sugar
  • 1 ¼ tsp salt
  • 1oz white onion, chopped
  • 1/2 tsp dried oregano, freshly ground


In a saucepan, put the tomatoes, onion and chiles and cover with water. Cook over medium heat for about 5 minutes or until soft. Remove from heat and drain. Grind in a molcajete or blender together with the vinegar, salt and sugar until roughly puréed. Add the chopped onion and oregano and mix. Add salt to taste.

Serve at room temperature in a sauce boat.

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