Salsa pronounced [SAHL-sah] is the Spanish word for sauce. In the states, we are used to dumping salty tortilla chips into it at Mexican restaurants–it’s the best part of the whole meal!
Now, you can make your very own Easy Mexican Salsa right at home that tastes tangy, salty, and fresh!
What’s in Mexican Salsa?
Roma tomatoes-I like the sweetness that roma tomatoes give to fresh salsa. However, if you have beefsteak tomatoes, that will work as well.
Red onion-will give the salsa a strong bite and spiciness without the heat.
Jalapeno-whether you like is hot or not, adding a kick like a jalapeno or Serrano is an absolutely essential ingredient. If you prefer more mild salsa, simply discard the ribs and seeds of the pepper ( I prefer to keep the whole pepper in-tacked).
Cilantro-will adds freshness and herb(y)ness to the sauce. DO not substitute cilantro for parsley, it will NOT work! 🙂
Lime-adds that twang! Though you could use lemons, limes are most traditional.
Garlic powder-because we are already going to have onion breath!
Salt-use kosher salt. Iodized salt is saltier (more concentrated) so a little goes a long way. If you choose to do so, don’t forget to adjust the seasoning to taste.
How do you make real salsa from scratch?
1.) Remove the ribs and seeds from the jalapeno. Slice length-wise down the belly then into thin strips. Turn horizontally and chop creating a fine dice.
2.) Slice the onion in half and lay it flat on your cutting board and carefully cut the onion vertically, then horizontally creating a small dice.
3.) Rip a handful of fresh cilantro from its stems and roughly chop with a sharp knife.
4.) Slice the tomatoes like the onion and discarding any unwanted seeds (optional).
5.) Sqeeezeee that lime!
6.) Add all of the ingredients into the bowl, along with salt and other spices, and gently toss to combine.
How to make easy Mexican salsa? Ha! Easy, just through all the ingredients into the food processor!
Let’s make some salsa!
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Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Fresh Mexican Salsa made in less than 10-minutes or less! It’s fresh and spicy, and the perfect amount of heat. You will never want to buy jarred salsa again.
- 4 roma tomatoes (1 lb.)
- ¼ cup tomato sauce
- 2 jalapenos (seeds removed optional)
- 1 cup roughly chopped cilantro
- 2 limes
- 1 small red onion or half a medium
- ¼ tsp garlic powder
- ¼ tsp kosher salt
Add all of the ingredients into the food processor and pulse until a thick ‘n chunky consistency.
Store in the fridge for 1 hour before serving.
If you find that the salsa is too thick, try adding a couple of tbsp(s) of cold water to help thin it out until your desired consistency.
Store into the fridge for up to 5 days.