Homemade salsas are an important foundation to the authentic Mexican kitchen. They are used in hundreds of recipes as well as simple table condiments. Tomato salsas or salsas rojas, as they are called in Mexico, are particularly essential to authentic Mexican cooking. They are healthy, flavorful and low in fat, making them versatile companions in any kitchen, which may help to explain why their popularity has exploded in the US during the past two decades.

Two of my favorite tomato salsa recipes are Red Roasted Tomato Salsa and Smoked Chipotle Tomato Salsa. Each has a distinctive Mexican flavor. In addition to being used in a variety of recipes, these tomato salsas are also delicious served as dips for chips.

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Red Roasted Tomato Salsa Recipe

6 to 8 Roma tomatoes, cored
6 cloves garlic, peeled
2 serrano chiles, stemmed and seeded
1 medium onion, sliced into 1/2-inch thick slices
2 tablespoons olive oil
1 cup tomato juice
salt and pepper to taste

Preheat your broiler.

Place the tomatoes, garlic, chiles, and onion on a foil-lined baking sheet and drizzle them with the olive oil. Broil at least 6 inches away from the heat, turning the vegetables frequently with tongs, until they are evenly charred and blistered. This should take about 10 to 12 minutes.

Remove pan from the oven and transfer the vegetables and any accumulated juices to the food processor or blender. Add the tomato juice and puree until smooth. If you have more than will fit in the blender, puree the mixture in batches.

Pour the blended mixture into a medium-size saucepan. Bring to a boil over medium-high heat, reduce temperature to low and simmer, uncovered for about 5 minutes. Season with salt and pepper to taste.

Your roasted tomato salsa is ready to use or if you are going to serve it as a dip for chips, allow it to come to room temperature.

Yield: Makes 3 - 4 cups of roasted tomato salsa

Quick and Easy Tomato Salsa Variation:

For a quick and easy version of this salsa, you can skip over broiling the vegetables and use canned Roma tomatoes instead. Although the salsa will still taste great, it won't have the smoky roasted flavor that is imparted through broiling the vegetables.

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Smoked Chipotle Tomato Salsa Recipe

This salsa receives it's smoky earthiness from chipotle chiles, which are red jalapenos that have been dried and smoked. You can usually find canned chipotle chiles in adobo sauce in the Mexican foods section of your grocery store.

1 medium onion, coarsely chopped
3 canned chipotle chiles, stemmed and rinsed
8 Roma tomatoes, cored
10 cloves garlic, peeled
3 cups water
2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar

In a medium size saucepan combine all ingredients and bring to a boil over medium high heat. Reduce heat to low and simmer, uncovered for 20 minutes, stirring occasionally. The liquid should be reduced by about one-third and the tomato skins should be separating from the tomatoes. Set salsa aside to cool.

Pour the mixture into a food processor or blender, working in batches if necessary. Puree the mixture until it is smooth and then strain it through a mesh strainer.

Yield: 4 to 5 cups of Smoked Chipotle Tomato Salsa

Need a stylish bowl to serve your salsa in?

Terracotta Bowl with Ladle

Chili Pepper Bowl with Spoon