Yvette Jemison's Salsa Martajada Recipe

There's something truly special about a recipe that connects us to our roots, evoking memories of family gatherings and traditions. For cookbook author Yvette Jemison, her cousin Diana's Salsa Martajada is one of those recipes. This warm, blended salsa pairs perfectly with everything from fried eggs to tacos and is a staple in South Texas cuisine. Whether you're making huevos rancheros or simply looking for a delicious dip, this salsa will bring a taste of tradition to your table. Watch Yvette create this versatile recipe!

This salsa can be made up to five days in advance, stored in the refrigerator, and reheated before serving, making it perfect for any gathering.

Yvette Jemison's Salsa Martajada Recipe

Ingredients:
1 pound ripe Roma tomatoes (about 5 tomatoes)
1-2 Serrano peppers (deseeded for mild, with seeds for spicy)
3 tablespoons olive oil
½ cup sliced onions
1 tablespoon fresh minced garlic
1 teaspoon salt

Instructions:
1. In a medium saucepan, arrange the tomatoes and Serrano peppers in a single layer. Fill with water to cover the tomatoes and peppers. Bring to a boil and reduce to a simmer. Simmer until the peppers are dull green and the tomato peels have split and begun to pull away from the tomatoes, about 15 minutes. Use a fork to gently turn over each tomato and pepper halfway during the cooking time. Reserve the cooking water.

2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the onions and sauté until softened and fragrant, 3-5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Use a slotted spoon to transfer the onions and garlic to a blender. Set the skillet with the oil aside.

3. Add the salt to the blender. Use the slotted spoon to transfer the Serrano peppers to a cutting board. Remove the stem and seeds (to lower the heat) if desired. Transfer the peppers to the blender and pulse until the peppers and onions are well blended.

4. Use a slotted spoon to transfer the whole tomatoes to the blender. Add 1/4 cup of the reserved cooking water and pulse until the vegetables are mostly blended, with some chunks remaining.

5. Heat the reserved oil in the skillet over medium-high heat. Pour the blended vegetables into the skillet. If needed, add up to 1/4 cup more reserved cooking water to achieve your desired salsa consistency. Bring to a boil, then immediately reduce to a simmer until heated through, about 3 minutes. Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 5 days. Reheat before serving.

Yvette is the author of cookbooks My South Texas Kitchen and Entertain Effortlessly Gift Deliciously. To learn more about her and recipes, visit her website and follow her on Instagram.