This homemade Mexican Salsa is full of flavor and delicious! It requires just a few simple ingredients that are boiled together making it super easy to make. It’s perfect for chips & salsa, or as a topping for any Mexican dish.
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Salsa Mexicana
This Salsa Mexicana is the salsa I grew up eating in Sonora, and it comes together in one pot in about 15 minutes. No comal, no broiler, no standing over a grill flipping tomatoes. Everything simmers together, gets blended with fresh cilantro, and lands on the table tasting like it took a lot more effort than it did.
This is the salsa that goes on eggs in the morning, tacos at night, and pretty much everything in between.
Why You’ll Love This Recipe
A handful of tomatoes, chiles, onion, and garlic go straight into a pot of simmering water, softening together until the tomato skins split and the whole kitchen smells like home. Once everything’s tender, it gets blended with fresh cilantro and a splash of the reserved cooking liquid, turning into a salsa that’s smooth enough to pour over eggs but still has real texture from the chiles and onion. I
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! and corner stands.
♥️ xo, Ana
**This post was originally published on Aug 2010. It has been updated to be more helpful.
Ingredients
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 bouillon 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.
How to make Salsa Mexicana
- Place 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 the food processor or blender and cool prior to blending. Reserve 1/2 cup of the cooked water.
- Add the fresh cilantro to the food processor and puree until you reach the desired consistency.
- Transfer to a container or bowl and taste for salt & pepper. Add if necessary according to taste. Refrigerate until ready to use.
How to control the spiciness level
So how do I make a cooked salsa less or more 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 this 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 a chile güerito.
Important!
Cooked salsa is always spicier while the temperature is hot (right off the stove). However, once it cools down, it won’t be as spicy. In addition, it will lose some of the spice strength the longer it sits in the fridge.
So if your salsa comes out too spicy at first, just give it a few hours or so and it will be just how you like it.
Ana’s Recipe Tips
- Whole is fine. You don’t need to chop anything before it goes in the pot, everything gets blended at the end anyway.
- Color tip: if your salsa comes out more brown than red, it’s usually the boiling that mutes the tomato color. A small spoonful of tomato paste added at the blending step brings the color back without changing the flavor much.
- Spice control: the heat lives in the ribs and seeds of the peppers. Remove those from the serrano for a milder salsa, or skip it and use two jalapeños instead.
- Storing
Fridge: This salsa will stay good in the fridge for around 5 days. Remember, there aren’t any additives/preservatives and this recipe is 100% fresh. That’s why the shelf life isn’t super long.- Freezing: It freezes well for up to 2 months in an airtight container. Thaw in the fridge overnight and give it a stir before serving.
What to eat with this salsa
This flavor-packed salsa Mexicana can be used within tons of recipes where you want the tomato flavor to shine through. This is the perfect salsa para tacos but here are a few other suggestions.
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Salsa Mexicana
Equipment
- Medium saucepan
- Food processor or blender
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
Instructions
- Place the all of the ingredients, except the tomatoes and cilantro 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 1/2 cup of the water and set aside.
- Place the cooked veggies 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.
Notes
Your Private Notes
Nutrition
Frequently Asked Questions
This recipe isn’t formulated with the acid levels needed for safe shelf-stable canning. Freezing is the better option if you want to make a big batch ahead.
Boiling naturally mutes the bright red of the tomatoes. Adding a spoonful of tomato paste when you blend brings the color back.
Most salsas are very healthy as they’re made with real ingredients and don’t contain any preservatives. The veggies and chiles are packed with vitamins and nutrients that are so good for you!
This salsa Mexicana is very healthy and low in calories. There are only 16 calories for 1/2 cup of salsa!
Salsas To Try:
Fun fact: This Salsa Mexicana was my first recipe ever on this blog!
This says to place “all of the ingredients, except the tomatoes” into the saucepan, but then later says “Place the tomate/chiles mixture and the cilantro in a food processor or blender”. Should the cilantro go in the saucepan initially or does it go in the food processor/blender fresh?
Great catch, Evan, thank you! That’s actually a typo on my end. The cilantro should be added fresh in the food processor step, not boiled with the rest. I’m updating the instructions now so it’s clear. Appreciate you flagging it!
can i can this recipe ?
Hi claudette, your question is not clear. Could you please repeat?
I have made this salsa a few times. It’s always delicious. Just wondering how to get the red color. I add the tomato bouillon, but it still comes out more brown in color?
I am finally a Mexican, thank you very much
Being a self-proclaimed salsa chef, you have given me even more ideas and recipes to try. Thank you for such a great site and resource!
Could this recipe be canned or frozen?
Fantastic salsa recipe will definitely make it again and again.
I’m so happy to hear you liked this salsa Liza! I really appreciate the review. Have a great day!
xo, Ana
Hello Thank you,
When do you use the orégano?
Could I ask why is the tomatoes and onions and chilli all cooked in water? I’ve seen other recipes that ask for the tomatoes to be roasted together with the onions, and I’m wondering how this matches up to those that use roasted tomatoes. Always love to learn more about dishes and the reason behind why!
Hi Sien! It just cooks faster and then you can use some of the liquid when blending the salsa. I do them both ways actually but when I want my salsa to have a more cooked consistency then I boil it 🙂 I hope this helps!
I am a Salsa freak.. and love mine HOT! I also add onions and cumin to this base for added flavor and lime juice. I dont measure anytging I just keep adding peppers.cilantro and whatever til its to my liking 😉
Probably a silly question, but do you leave the peppers, tomatoes, onion and garlic whole? Do you cook them whole and out then in the food processor or blender who as well? Or do you chop them at some point?
Homemade salsa is the bee’s knees! I love how simple this recipe is to make! Yum.
Thanks for the feedback Victoria! I agree that this salsa Mexicana is very simple to make. I love it with my eggs!
Love simple yet flavorful salsa recipes! This one looks delicious!
Thanks Julia! i think we all love simple and yummy salsas! I hope you make it!
This is such a delicious version of authentic salsa! Love the easy to follow directions!
Thanks Emily! In Mexico is one of the #1 salsas to make at home. Specially for Carne Asadas!
Salsa is a huge weakness of mine. It’s so versatile too!
Me too! I can’t get enough of chips and salsa lol!
I could live on salsa, it’s my favorite food group!
Yay! My kind of girl Sue lol! Mexican salsas are the best! Thanks for stopping by!
I’ve been making this salsa forever and it’s my favorite too!
PAB: Thanks so much for your review! It’s such an honor that you will be my food critic. I’ll be sure to post the good recipes only lol!
Stef: Thanks my friend! You’ll get to taste it on Saturday if you can make it down to the house.
Anyone who hasn’t tried this recipe should. Ana makes the BEST salsa!! Yummy!!!
Since I am the lucky beneficiary of my wonderful girlfriend’s blog cooking recipes, I have decided to be a Blog Food Critic (THANKS Dave for the idea!). So what did I think of this salsa? Muy delicioso (I’m also bilingual). I had it on some great fish tacos that Ana made. Unfortunately that recipe and photos did not get posted because a certain photographer refuses to use artificial light and this meal wasn’t ready until it was dark outside! Stay tuned for more food critiques. I think I’ll call my reviews “Fit, Fun & Finicky!”