The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Easy Mexican Salsa recipe is made in 15 minutes in a food processor. It’s tangy, salty, and fresh. It’s everything you love about the salsa from your favorite Mexican restaurant!
This salsa costs about $3.23 to make. It makes 12 servings, which works out to be just $0.27 per serving.
Fresh Mexican Salsa is my favorite to order when I eat out, but the recipe is so easy to make at home! With this Easy Homemade Mexican Salsa, I do not have to go out to eat to get my salsa fix!
I love making this salsa as an afternoon snack, an appetizer for a game day or potluck, or a side dish with any Mexican dinner like this Instant Pot Mexican Beef.
This Mexican Salsa recipe is super easy and uses fresh and real ingredients. Put the ingredients in the food processor, and BOOM, you have fresh salsa perfect for any occasion.
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 it hot or not, adding a kick like a jalapeno or Serrano is an essential ingredient. If you prefer more mild salsa, 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 the 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. Don’t forget to adjust the seasoning to taste if you choose to do so.
Estimated Ingredient Cost:
- 4 roma tomatoes – $1.04
- ¼ cup tomato sauce – $0.54
- 2 jalapenos – $0.40
- 1 cup cilantro – $0.96
- 2 limes – $0.20
- 1 small red onion – $0.07
- ¼ teaspoon garlic powder – $0.01
- ¼ teaspoon kosher salt – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Mexican Salsa
- First, wash and pat dry the fresh ingredients.
- Next, place all of the ingredients into the food processor.
- Finally, pulse until the desired consistency is reached. Transfer the salsa to a bowl and place it in the fridge until ready to serve.
Serve: Place the salsa in the refrigerator for one hour before serving.
Store: Store the salsa in an airtight container in the fridge for five days.
Freeze: Place the salsa in a freezer-safe container or zipper-top freezer-safe plastic bag and freeze for up to 4 months.
Thaw: Thaw overnight in the refrigerator.
Salsa is a flavorful Mexican sauce typically used as an appetizer for dipping tortilla chips into and served with Mexican dishes. The sauce can range from mild to hot, depending on the spices used.
Salsa and Pico de Gallo use very similar ingredients. However, the texture is different. Pico de Gallo is chunky with chopped ingredients being tossed together. Contrast that texture with salsa’s texture, which is typically a pureed liquid base.
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Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
- 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.
- This recipe makes 3 cups of salsa.
- 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.