This homemade Salsa Mexicana 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.
**This post was originally published on Aug 2010. It has been updated to be more helpful.
Mexican Salsa Recipe
This is a typical cooked Mexican Salsa to add on top of pretty much anything and everything. It basically transforms any dish into an absolute delight!
Fresh, healthy and low in calories.
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!
Why you’ll love this recipe
Is salsa healthy?
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!
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.
3. Add the tomatoes and cook for another 5 minutes or until the tomatoes are soft and their skin cracks.
- 4. Transfer the cooked vegetables to the food processor or blender and cool prior to blending. Reserve 1/2 cup of the cooked water.
- 5. Add the cilantro to the food processor and puree until you reach the desired consistency.
- 6. 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.
How to Store
The first step once you’ve made your salsa is to cool it down. Do not place a hot salsa in the fridge or freezer.
- 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.
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.
If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Gracias!!!!
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, 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.
- 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.
Muy Delish Notes:
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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.
Fun fact: This Salsa Mexicana was my first recipe ever on this blog!
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!”