Tiny Urban Kitchen

Exploring Food from Boston to Hong Kong and Beyond

  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
menu icon
go to homepage
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Travel
    • Recipes
    • Michelin
    • Subscribe
    • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Trivet London
      Trivet London - 2 Michelin Stars
    • Bibi London
      Bibi London - Michelin Indian Food
    • Planque London
      Planque London: Tasting the Unexpected
    • Bala Baya London
      Sunday Brunch at Bala Baya London
    • Ta Vie Hong Kong
      Ta Vie Hong Kong 旅 (3 Michelin Stars)
    • Pleka IFC Hong Kong
      Pleka IFC Hong Kong - Italian Japanese fusion
    • Nanjing, China
      Weekend Trip to Nanjing China
    • Po Toi Island and Stanley Hong Kong
      Po Toi Island and Stanley Hong Kong
    • Wakaran Hong Kong
      Wakaran Wan Chai
    • Godenya Hong Kong
      Godenya Hong Kong (revisited)
    • The Chairman Hong Kong
      The Chairman Hong Kong (1 Michelin Star)
    • Hanu Wan Chai Hong Kong
      Hanu (Korean Beef) Wan Chai
    Home » Cuisine » Mexican

    Smoky Tomato Salsa

    Published: Feb 5, 2010 · Modified: Oct 25, 2014 by Jennifer Che

    Smoky Tomato Salsa
    Recently I made this smoky pureed salsa to go with fried fish tacos.  It worked deliciously well.  But honestly, this salsa is so much more versatile than that. It tastes good with tortilla chips, grilled fish tacos, and probably works as a general accompaniment many types of Mexican dishes.

    The chipotle hot sauce gives this a nice smokiness which tames the spice that comes from the serrano and jalapeno peppers. Also, because the tomatoes are cooked, the salsa has a sweeter, more rounded taste than a pure raw pico de gallo.  Definitely a keeper.

    Smoky Tomato Salsa Collage
    Serves 4
    Total time: 45 minutes
    Recipe adapted from Bobby Flay's Fish Taco Recipe

    Ingredients
    2 tablespoon vegetable oil
    1 small red onion, coarsely chopped
    4 cloves garlic, coarsely chopped
    4 large ripe tomatoes, chopped
    1 serrano chili pepper, sliced
    1 jalapeno chili pepper , sliced
    1 tablespoon chipotle hot sauce
    1 tablespoon oregano (preferably Mexican)
    ¼ cup chopped fresh cilantro leaves
    lime juice, to taste (~ ½ to 1 lime's worth)

    Saute onions and garlic over medium heat until softened (about 5 minutes). Add the tomatoes and the chilis until the tomatoes are soft (about 15 minutes). Use an immersion blender, puree the mixture. If you do not have an immersion blender, you can use a normal blender. Add hot sauce, oregano, cilantro, and lime juice. Mix together and serve!

    *Note: if you really don't feel like blending, you can serve this dish "chunky style" without blending.
    * Note2: I bought my chipotle hot sauce at Whole Foods.  Tabasco brand sells it.

    Enjoy!
    _1010823-1

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

    More Mexican

    • beef quesadilla
      Studio City by Cali-Mex Causeway Bay Hong Kong
    • Coyote Wan Chai
      Coyote Wan Chai Mexican
    • Chino Kennedy Town Hong Kong
      Chino Kennedy Town - Mexican food with a Japanese twist in Hong Kong
    • Taco Maria Los Angeles
      Taco Maria Los Angeles - 1 Michelin Star

    Recent Posts

    • Trivet London - 2 Michelin Stars July 13, 2025
    • Bibi London - Michelin Indian Food July 9, 2025
    • Planque London: Tasting the Unexpected July 4, 2025
    • Sunday Brunch at Bala Baya London July 1, 2025
    • Ta Vie Hong Kong 旅 (3 Michelin Stars) June 27, 2025
    • Pleka IFC Hong Kong - Italian Japanese fusion June 24, 2025
    • Weekend Trip to Nanjing China June 20, 2025
    • Po Toi Island and Stanley Hong Kong June 17, 2025
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

    More about me →

    logo
    Food Advertisements by

    Explore

    • Recipe
    • Restaurant
    • US Travel
    • World Travel

    Popular Posts

    • Always Joy Hong Kong
      Always Joy Hong Kong
    • Michael Chiarelli Ottimo Yountville California
      Bottega + Ottimo Yountville
    • Ciccio Yountville California
      Ciccio Yountville
    • Charter Oak St. Helena Napa Valley California
      Charter Oak St. Helena Napa Valley California

    Recipes

    • Appetizer
    • Snacks
    • Meat
    • Vegetables
    • Soup
    • Salad
    • Seafood
    • Noodles

    Recently Traveled

    • Hong Kong
    • France
    • Belgium
    • Boston
    • California
    • United Kingdom
    • Germany
    • Spain

    Support Us

    Support Tiny Urban Kitchen by making purchases on Amazon through our affiliate link:

    Recognition


    Featured on the front page
    of the FOOD Section: 2015

    Best Food Blog Awards:
    Restaurant & Dining 2012

    Footer

    ↑ back to top

    About

    • About Me
    • My Equipment
    • In the Press
    • Project Food Blog
    • Privacy Policy

    Eating Guides!

    Eating & Travel Guides
    Trip Reports
    "Kawaii" (Cute Foods)
    Around the World

    • Pinterest
    • Facebook
    • Instagram
    • Twitter
    • LinkedIn
    • YouTube
    • Mail
    • RSS Feed

    As an Amazon Associate I earn from qualifying purchases.

    Shop at Amazon

    Copyright © 2024 Tiny Urban Kitchen