Name: Salsa Mexicana
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Lb Roma Tomatoess (About 4 tomatoes); 2 Fresh jalapeño peppers; 1 Serrano pepper (add two more if you like it spicy); 2 garlic cloves (peeled); 1/2 medium white onion; 1/4 teaspoon dried oregano; Kosher salt (to taste); Fresh ground pepper (to taste); 1 tomato bullion cube (optional); 1/4 cup fresh cilantro

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Craving real Mexican food? Make this easy Salsa Mexicana! It’s packed with flavors and it's perfect for chips & salsa, or as a topping for any Mexican dish.

If I had to choose just one salsa to eat in perpetuity, it would be this Salsa Mexicana. It's an essential condiment for huevos divorciados, quesadillas, tacos, tortilla chips and more!

Keep reading to learn more about this traditional salsa of Mexican cuisine

In this post you’ll find:

Ingredients for Salsa Mexicana
How to make Salsa Mexicana
Print Recipe
💬 Reviews & Comments

Ingredients for Salsa Mexicana

The ingredients are very easy to find in any grocery store: tomatoes, onions, jalapeño peppers, serranos, garlic, & cilantro. I also like to add a tomato bullion cube for extra flavor but this is totally optional.

We'll keep it simple by using a food processor or blender to create the perfect chunky or pureed consistency that you prefer.

This salsa is very healthy and low in calories. There are only 16 calories for ½ cup of salsa!

How to make Salsa Mexicana

Place the all of the ingredients, except the tomatoes, in a 2 quart saucepan.
Cover with cold water and bring to a boil over medium heat. Lower the heat to a simmer and cook until the chiles and onions begin to soften. About 5 minutes
Add the tomatoes and cook for another 5 minutes or until the tomatoes are soft and their skin cracks.

Cooking vegetables for salsa in saucepan

Transfer the cooked vegetables to a plate to cool at room temperature. Reserve ½ cup of the water.
Place the tomate/chiles mixture and the cilantro in a food processor or blender. Puree until you reach the desired consistency.
Transfer to a container and taste for salt & pepper. Refrigerate until ready to use.
The salsa will keep for up to 1 week.

Tomatoes, jalapeños, onions & garlic in a saucepan and food processor

How to control the spiciness level

So how do I make a cooked salsa less spicy you may ask? The spicy level depends on a few factors so here are a few to consider:

The heat comes from the pith and ribs of the pepper which contain capsaicin. This is the active component in peppers that causes the burning sensation. Some chile peppers contain more than others.

If you want your salsa less spicy just skip the Serrano pepper and add an extra jalapeño which tends to be somewhat mild. Or just remove the ribs from the serrano pepper to make it medium spicy.

Now, if you like it very spicy just add more serrano peppers or chile güerito since these are very spicy as well.

Also, the Salsa Mexicana will be spicier while it's hot (right off the stove) but once it cools off, it won't be as spicy. Sometimes it loses the spicy strength the longer it sits in the fridge. So if your salsa comes out too spicy just give it a day or two!

More Mexican Salsas

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Salsa Mexicana

Servings cups

Ana Frias

5 from 16 votes

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

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Craving real Mexican food? Make this easy Salsa Mexicana! It’s packed with flavors and it's perfect for chips & salsa, or as a topping for any Mexican dish.

Equipment

Medium saucepan
Food processor or blender

3 cups

Ingredients

1 Lb Roma Tomatoess About 4 tomatoes
2 Fresh jalapeño peppers
1 Serrano pepper add two more if you like it spicy
2 garlic cloves peeled
½ medium white onion
¼ teaspoon dried oregano
Kosher salt to taste
Fresh ground pepper to taste
1 tomato bullion cube optional
¼ cup fresh cilantro

Instructions

Place the all of the ingredients, except the tomatoes, in a 2 quart saucepan.
Cover with cold water and bring to a boil over medium heat. Lower the heat to a simmer and cook until the chiles and onions begin to soften. About 5 minutes
Add the tomatoes and cook for another 5 minutes or until the tomatoes are soft and their skin cracks.
Transfer the cooked vegetables to a plate to cool at room temperature. Reserve ½ cup of the water.
Place the tomate/chiles mixture and the cilantro in a food processor or blender. Puree until you reach the desired consistency. Note: Add some of the reserved water if the consistency is too dry. Add a little bit at the time but make sure the salsa it's not too watery.
Transfer to a container and taste for salt & pepper. Refrigerate until ready to use.

*Ana's Notes:

The salsa will keep for up to 1 week.

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NUTRITION

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

This recipe was originally published in August 2010. It was updated in December 2019 to revise the content and photographs. The original recipe remains the same. This Salsa Mexicana was my first recipe ever on this blog!

Salsa Mexicana

Ingredients for Salsa Mexicana