Rocio Mexican Kitchen



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Better Connecticut

Hartford Magazine


Roasted red tomato salsa

5 plum tomatoes
2 serrano peppers
½ white onion
1 cup cilantro
1 tsp salt
2 tsp of tomato paste

Salsa Molcajete

Roast in a flat pan or griddle, the tomatoes, peppers and onion to get several black patches on the skin. Keep turning for uniform roasting.
Blend them to desired chunkiness with the cilantro, tomato paste and salt. If you are using it for enchiladas, it should be smoother and cooked.
Simmer in a pot with a tsp of oil for 5 to 10 minutes.
This salsa is great to add to any grilled lean steak (sirloin, rib eye, tenderloin). You can enjoy it fresh or if you want the salsa to last longer in your fridge, you should cook it.


Salsa Verde

8-10 tomatillos
1 jalapeno pepper
1 cup cilantro
1 tsp salt

Boil the tomatillos and the jalapeno until tomatillos change to a pale green (about 5 min)
Blend tomatillos, jalapeno cilantro and salt.
Add to sautéed poblanos and onions.
Pan sear chicken, pork or fish.
Simmer in salsa verde.


Pico de Gallo

2 roma tomatoes, chopped
1/2 cup chopped white onion
1 chile serrano or jalapeno, seeded, chopped
1/4 cup cilantro, chopped

Mix all ingredients, add salt to taste an enjoy!

Variations: If served with chips or quesadillas, add avocado in cubes. If served with grilled fish, add chopped mango or pinnaple.