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!
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Try my Pico de Gallo, Chipotle Chimichurri Sauce, and Simple Guacamole Recipe for more ideas on what to dip your tortilla chips into.
Fresh Mexican Salsa is my favorite to order when I eat out, but the recipe is 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 jalapeno or Serrano is essential. If you prefer mild salsa, discard the ribs and seeds of the pepper ( I prefer to keep the whole pepper intact).
- Cilantro– 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, juiced – $0.20
- 1 small red onion, diced – $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 chill in the fridge until ready to serve.
Mexican Salsa Recipe FAQ’s
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, typically a pureed liquid base.
More Vegetarian Recipes
- Homemade Coconut Butter
- Creamy Cucumber and Avocado Salad
- Mediterranean Marinated Tomatoes
- Creamy Zucchini Hummus
- Easy Coconut Cashew Butter
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Easy Mexican Salsa
Recipe Cost 3.23 Serving Cost 0.27
Recipe Cost $ 3.23 Serving Cost $ 0.27Ingredients
- 4 roma tomatoes about 1 lb
- ¼ cup tomato sauce
- 2 jalapenos seeds removed is optional
- 1 cup roughly chopped cilantro
- 2 limes juiced
- 1 small red onion or half a medium red onion
- ¼ tsp garlic powder
- ¼ tsp kosher salt
Instructions
- Add all of the ingredients into the food processor and pulse until a thick ‘n chunky consistency.
- Chill in the fridge for 1 hour before serving.
- Enjoy!
Notes
- This recipe makes 3 cups of salsa.
- If you find the salsa too thick, add a couple of tbsp(s) of cold water to help thin it out until your desired consistency.
Storage Tips
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.Equipment
Nutrition
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Comments & Reviews
Anita says
Oh man, this salsa is soooo good. It’s super refreshing and tastes so much better than store-bought will ever be. Serve this with tortilla chips and it will be devoured.
Anjali says
This salsa really was so easy to make!! It went perfectly with our Mexican dinner spread tonight — we used it as a topping for tacos and burritos!
Casey says
SO SO good and SOOOO much flavor! I need to double the recipe next time–we devoured it!
Tara says
I love how easily this salsa comes together in the food processor! It looks so good and the flavors sound absolutely fantastic.
Liza says
What a great recipe – better than the salsa at our favorite Mexican restaurant! And just in time for Cinco de Mayo. Thanks for another winner from Posh Plate.