Mexican Salsa

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Here’s the BEST Mexican Salsa recipe. An easy and authentic restaurant-style salsa roja. 7 Ingredients. 10 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30. 
Gluten FreeLow CarbWhole30PaleoKeto

Salsa. A tomato based sauce adopted from Mexican cuisine. Not only is it delicious, but it’s very nutritious and hydrating as well.

top shot of mexican salsa roja in a light green bow garnished with a tortilla chip and pickled jalapenos

Check out this fun article from healthline.com: 10 Reasons Your Body Will Thank You for Eating Salsa.

What Is The Best Salsa?

We always have a jar of Mexican Salsa in the fridge. While we used to buy it from the grocery store, we soon had an epiphany.

Homemade salsa is the BEST salsa.

Our easy recipe was inspired by the salsa usually served at Mexican Restaurants. It’s got just a few simple ingredients and come together in no time!

How to Make Mexican Salsa:

This is the best Mexican salsa recipe, in our humble opinion. As soon as this recipe was perfected, we never store-bought salsa again.

The Ingredients You Need:

  1. Canned Tomato
  2. Onion
  3. Minced Garlic
  4. Fresh Cilantro
  5. Pickled Jalapeños (This gives really good flavor – check the ingredients to ensure the one you buy is compliant to your diet)
  6. Mexican Chili Powder (We use our own Taco Seasoning Mix)
  7. Salt and Pepper

Step-By-Step Instructions:

step by step instructions for how to make mexican salsa
  1. Add a little bit of the tomato plus the garlic, cilantro, onion, jalapeños, Mexican Chili Powder, salt and pepper into a blender. (We use our immersion blender, because it has less clean up).
  2. Blend until finely chopped and combined.
  3. Add the rest of the tomato and stir with a spoon.
    1. For a smoother end result: pulse the entire mix until it reaches you desired consistency.
  4. Serve and enjoy!

This Mexican Salsa recipe is great for tacos, burritos, dipping tortilla chips or a delicious table sauce for just about any meal.

Looking For More Mexican Recipes?

For more healthy low carb keto and paleo Mexican recipes, check out any of these yummy options from our archives, plus some of our personal favorites from other great bloggers are rounded up here: 15 Best Keto Mexican Recipes.

  1. Chopped Mexican Salad
  2. Taco Seasoning Mix
  3. Mexican Shredded Chicken
  4. Refried Red Kidney Beans

Did You Make This Recipe?

side shot of mexican salsa roja in a light green bow garnished with a tortilla chip and pickled jalapenos

If you’ve made our salsa recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!

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Mexican Salsa

Here’s the BEST Mexican Salsa recipe. An easy and authentic restaurant-style salsa roja. 7 Ingredients. 10 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30. 
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: American, Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 18kcal

Ingredients

  • 1 can diced tomatoes (14oz)
  • 1/2 tbsp minced garlic
  • 1/4 cup fresh cilantro (loosely packed)
  • 1/2 onion (approximately 1/2 cup)
  • 1 tbsp pickled jalapeños (slices)
  • 1/2 tsp mexican chili powder (or use our homemade all purpose Mexican Seasoning Blend)
  • 1 tsp dried oregano
  • 2 tsp salt
  • to taste ground black pepper

Instructions

  • Add about a third of the canned tomatoes, garlic, cilantro, onion, jalapeño, spices, salt and pepper.
  • Blend until all the ingredients are very finely chopped and combined.
  • Add the chunks of tomato to the blender and pulse for 2-3 seconds, just to mix.
  • Enjoy!
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Tips and Tricks:

  1. We prefer the salsa slightly chunky, but you can blend it to be a smoother consistency if you like. 
  2. Add more or less pickled jalapeños for your desired spiciness. 

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 813mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

This recipe was first published on August 9, 2017 and was updated on March 4, 2020 to include new photos, video, step-by-step instructions and faqs.

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