(Note: Traditional salsa doesn’t include gravy—but for a smoky salsa taquera variation, simmer 2 Tbsp of this salsa with ¼ cup vegetable broth and 1 tsp tomato paste for 5 minutes. Drizzle over carnitas.)

Serving Suggestions

With thick, restaurant-style tortilla chips (lightly salted, not lime-dusted)
Spooned over grilled skirt steak or black bean burgers
Swirled into scrambled eggs or breakfast burritos
Alongside ceviche or grilled shrimp for coastal flair
As a vibrant bruschetta topping on toasted baguette
Storage & Make-Ahead Tips

Keeps airtight in fridge up to 5 days—flavor improves day 2.
Freezing not recommended (texture breaks down upon thaw).
Prep base (without cilantro/lime) 1 day ahead; stir in fresh herbs and acid just before serving.
Frequently Asked Questions

Can I use fresh tomatoes?
Yes—but only in peak season. Use 2½ lbs ripe Roma tomatoes, blanched, peeled, seeded, and chopped. Expect a brighter, more acidic profile.
Why does my salsa taste tinny?
Likely from canned tomatoes reacting with metal bowls or blenders. Use glass, ceramic, or stainless steel, and always drain/refresh with fresh lime.
How do I reduce acidity?
Add a pinch more sugar or ¼ tsp baking soda (stir well—it will bubble briefly). Taste after 5 minutes.

Allergy Information