Hot Mexican Salsa

This salsa comes together in a blender in about five minutes, and the flavor punches well above its effort level. Canned tomatoes and canned green chilies make it a year-round recipe that doesn’t depend on finding ripe produce, while fresh cilantro and garlic keep it tasting bright and alive.

The key instruction here is “blended but not smooth." A few short pulses in the blender give you a chunky, rustic texture with some body. Hold down the button too long and you’ll end up with tomato juice. Pulse, check, pulse again.

Vinegar and hot pepper sauce layer heat differently than the cayenne does. The cayenne brings dry, lingering warmth. The hot sauce adds sharp, vinegary bite. Together they create a more complex heat than either would alone. Taste after blending and adjust the cayenne up if you want more burn.

Chef Tips

• Drain the canned tomatoes well before blending. Extra liquid makes the salsa watery and it won’t cling to chips.
• Let the salsa sit in the fridge for at least 30 minutes before serving. The flavors meld and the raw garlic mellows out considerably.
• Fresh cilantro is doing a lot of work here. Use the leaves and tender stems for the most flavor.
• This salsa keeps in the refrigerator for up to a week. The flavor actually improves after a day.

Variations

• Swap canned tomatoes for fire-roasted canned tomatoes for a smokier profile.
• Add a squeeze of fresh lime juice for extra acidity and brightness.
• Stir in diced avocado after blending for a chunkier, richer dip.