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Close up photo of Mexican tomato salsa

Salsa Mexicana

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. 
Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 cups
Calories 16kcal
Author Ana Frias


  • 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.


The salsa will keep for up to 1 week. 


Serving: 0.5cups | Sodium: 188mg | Calcium: 3mg | Vitamin C: 22mg | Vitamin A: 18IU | Sugar: 2g | Fiber: 1g | Potassium: 56mg | Calories: 16kcal | Protein: 1g | Carbohydrates: 4g | Iron: 1mg