Mexican Salsa
Mexican Salsa is a tomato based sauce adopted from Mexican cuisine. Not only is it delicious, but it's very nutritious and hydrating as well.
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Homemade salsa is the best salsa. This is the best Mexican salsa recipe, in our opinion. As soon as this recipe was perfected, we never store-bought salsa again.
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!
Why You'll Love This Recipe:
Fresh and vibrant: Made with simple, real ingredients for bright tomato flavor.
Quick to make: Ready in minutes with just a few pulses of the food processor.
Customizable: Adjust the heat, herbs, and texture to your exact preference.
Versatile: Perfect for chips, tacos, burrito bowls, grilled meats, or as a topping for eggs.
Way better than store-bought: Clean ingredients, no preservatives, and fresher flavor.
Ingredients to Make Mexican Salsa:
- tomatoes. Use ripe, fresh tomatoes for the best flavor. Roma or vine-ripe work well because they're less watery.
- onion. White onion gives a classic salsa bite, but red onion works for a milder, sweeter flavor.
- garlic cloves. Give the salsa a bold, savory punch. If you prefer a milder garlic flavor, use two.
- fresh cilantro. Fresh cilantro adds brightness, add more if you love it.
- jalapenos. Remove seeds for mild heat or leave some in for a spicier salsa.
- taco seasoning. Adds warmth and a subtle smoky note, homemade blend works perfectly.
- oregano. A small amount enhances the herbal flavor and adds a hint of earthiness.
How to Make Mexican Salsa:
- Add the tomatoes, onion, cilantro, garlic, jalapeño, taco seasoning, oregano, and salt to a food processor.
- Pulse several times until the salsa reaches your desired consistency, chunky or smooth.
- Taste and adjust seasoning with more salt, jalapeño, or cilantro as needed.
- Refrigerate for at least 30 minutes before serving to let the flavors develop.
- Serve with chips, tacos, bowls, or grilled meats.
Recipe Notes & Tips:
- Drain if needed: If your tomatoes are very juicy, remove some of the seeds or excess liquid to prevent a watery salsa.
- Pulse, don't blend: Use quick pulses in the food processor to keep texture, over-blending can turn it into soup.
- Adjust heat: Add more jalapeño or even a bit of serrano pepper for extra spice. For mild salsa, remove all the jalapeño seeds and membranes.
- Let it chill: Refrigerate for at least 30 minutes to help the flavors meld and deepen.
- Brighten it up: Add a squeeze of lime if you prefer a tangier salsa (optional but delicious).
- Salt slowly: Start with less, then add more after tasting, the flavors intensify as the salsa sits.
Serving Suggestions:
How to Store:
Refrigerate: Store the salsa in an airtight container for up to 4 days. The flavors will continue to deepen as it chills.
Stir before serving: Tomatoes release liquid as they sit, so give the salsa a quick stir to reincorporate everything.
Do not freeze: Fresh salsa loses its texture and becomes mushy when frozen.
FAQs:
Yes! Add extra jalapeño, include the seeds, or toss in a bit of serrano pepper for more heat.
No, there's no need. The skins blend in easily, especially when using a food processor.
Absolutely. Just chop everything as finely as you like for a chunkier, pico-de-gallo-style salsa.
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Mexican Salsa
Ingredients
- 1 pound fresh tomatoes
- ½ cup onion, chopped
- ¼ cup fresh cilantro
- 3 garlic cloves, minced
- 1 tablespoon fresh jalapeño, minced
- 1 teaspoon taco seasoning
- 1 teaspoon dried oregano
- 1 teaspoon salt
Instructions
- Add the tomatoes, onion, cilantro, garlic, jalapeño, taco seasoning, oregano, and salt to a food processor.
- Pulse several times until the salsa reaches your desired consistency, chunky or smooth.
- Taste and adjust seasoning with more salt, jalapeño, or cilantro as needed.
- Refrigerate for at least 30 minutes before serving to let the flavors develop.
- Serve with chips, tacos, bowls, or grilled meats.
Nutrition
Notes
- Drain if needed: If your tomatoes are very juicy, remove some of the seeds or excess liquid to prevent a watery salsa.
- Pulse, don't blend: Use quick pulses in the food processor to keep texture, over-blending can turn it into soup.
- Adjust heat: Add more jalapeño or even a bit of serrano pepper for extra spice. For mild salsa, remove all the jalapeño seeds and membranes.
- Let it chill: Refrigerate for at least 30 minutes to help the flavors meld and deepen.
- Brighten it up: Add a squeeze of lime if you prefer a tangier salsa (optional but delicious).
- Salt slowly: Start with less, then add more after tasting, the flavors intensify as the salsa sits.
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Very yummy- my new go-to salsa recipe! Thanks for sharing!