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.
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.
Why you’ll love this recipe
**This post was originally published on Aug 2010. It has been updated to be more helpful.
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!
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.
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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.
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.
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
- Medium saucepan
- Food processor or blender
- 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
- 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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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!