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5 from 1 vote

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. 
Prep Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: American, Mexican
Servings: 6 servings
Calories: 18kcal
Author: Roche Woodworth

Ingredients

  • 1 can diced tomatoes (14oz)
  • ½ tablespoon minced garlic
  • ¼ cup fresh cilantro (loosely packed)
  • ½ onion (approximately ½ cup)
  • 1 tablespoon pickled jalapeños (slices)
  • ½ teaspoon mexican chili powder (or use our homemade all purpose Mexican Seasoning Blend)
  • 1 teaspoon dried oregano
  • 2 teaspoon 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!

Notes

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