Genovese Classic Salsa


  • 6-8 large Roma tomatoes (about 2 pounds) OR, 1-28 ounce can(s) of whole tomatoes
  • drained 2 medium onions
  • chopped 3 garlic cloves, minced or pressed
  • 2-3 hot peppers, seeded and halved
  • 1/2-1 cup fresh cilantro leaves (aka coriander or Chinese parsley)
  • to taste 1 1/2 teaspoons salt ground pepper
  • to taste 1/2 teaspoon ground cumin, optional
  • juice of one lemon or lime, optional.


If using fresh tomatoes, add ยฝ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.

Simmer for several minutes, or until water evaporates and tomatoes start to soften. Quickly peel the tomatoes; skins will be loose and easy to remove. Toss tomatoes and hot peppers into a blender along with cilantro. Blend.

Lightly sautรฉ onions and garlic for about 10 seconds. Add blended tomato mixture to the skillet with the onions and garlic and give it a stir. Season with salt and ground pepper to taste. Add cumin if desired.

Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick. You can add the juice of a fresh lime or lemon at this point, but be aware it will temper the spiciness.

Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.