This homemade Mexican Salsa is full of flavor and delicious! It requires just a few simple ingredients that are boiled together making it super easy to make. It’s perfect for chips & salsa, or as a topping for any Mexican dish.
Salsa Mexicana
This Salsa Mexicana is the salsa I grew up eating in Sonora, and it comes together in one pot in about 15 minutes. No comal, no broiler, no standing over a grill flipping tomatoes. Everything simmers together, gets blended with fresh cilantro, and lands on the table tasting like it took a lot more effort than it did.
This is the salsa that goes on eggs in the morning, tacos at night, and pretty much everything in between.
Why You’ll Love This Recipe
A handful of tomatoes, chiles, onion, and garlic go straight into a pot of simmering water, softening together until the tomato skins split and the whole kitchen smells like home. Once everything’s tender, it gets blended with fresh cilantro and a splash of the reserved cooking liquid, turning into a salsa that’s smooth enough to pour over eggs but still has real texture from the chiles and onion. I
If I had to choose just one salsa to eat in perpetuity, it would be this Salsa Mexicana. It’s an essential condiment for huevos divorciados, quesadillas, tacos, tortilla chips and more! and corner stands.
♥️ xo, Ana
**This post was originally published on Aug 2010. It has been updated to be more helpful.
The perfect receta de salsa roja
Ingredients
The ingredients are very easy to find in any grocery store: tomatoes, onions, jalapeño peppers, serranos, garlic, & cilantro. I also like to add a tomato bouillon cube for extra flavor but this is totally optional.
We’ll keep it simple by using a food processor or blender to create the perfect chunky or pureed consistency that you prefer.
How to make Salsa Mexicana
- Place all of the ingredients, except the tomatoes, in a 2 quart saucepan.
- Cover with cold water and bring to a boil over medium heat. Lower the heat to a simmer and cook until the chiles and onions begin to soften. About 5 minutes.
- Add the tomatoes and cook for another 5 minutes or until the tomatoes are soft and their skin cracks.
- Transfer the cooked vegetables to the food processor or blender and cool prior to blending. Reserve 1/2 cup of the cooked water.
- Add the fresh cilantro to the food processor and puree until you reach the desired consistency.
- Transfer to a container or bowl and taste for salt & pepper. Add if necessary according to taste. Refrigerate until ready to use.
How to control the spiciness level
So how do I make a cooked salsa less or more spicy you may ask? The spicy level depends on a few factors so here are a few to consider:
- The heat comes from the pith and ribs of the pepper which contain capsaicin. This is the active component in peppers that causes the burning sensation. Some chile peppers contain more than others.
- If you want this salsa less spicy just skip the Serrano pepper and add an extra jalapeño which tends to be somewhat mild. Or just remove the ribs from the serrano pepper to make it medium spicy.
- Now, if you like it very spicy just add more serrano peppers or a chile güerito.
Important!
Cooked salsa is always spicier while the temperature is hot (right off the stove). However, once it cools down, it won’t be as spicy. In addition, it will lose some of the spice strength the longer it sits in the fridge.
So if your salsa comes out too spicy at first, just give it a few hours or so and it will be just how you like it.
Ana’s Recipe Tips
- Whole is fine. You don’t need to chop anything before it goes in the pot, everything gets blended at the end anyway.
- Color tip: if your salsa comes out more brown than red, it’s usually the boiling that mutes the tomato color. A small spoonful of tomato paste added at the blending step brings the color back without changing the flavor much.
- Spice control: the heat lives in the ribs and seeds of the peppers. Remove those from the serrano for a milder salsa, or skip it and use two jalapeños instead.
- Storing
Fridge: This salsa will stay good in the fridge for around 5 days. Remember, there aren’t any additives/preservatives and this recipe is 100% fresh. That’s why the shelf life isn’t super long.- Freezing: It freezes well for up to 2 months in an airtight container. Thaw in the fridge overnight and give it a stir before serving.
What to eat with this salsa
This flavor-packed salsa Mexicana can be used within tons of recipes where you want the tomato flavor to shine through. This is the perfect salsa para tacos but here are a few other suggestions.
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
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Place the all of the ingredients, except the tomatoes and cilantro in a 2 quart saucepan.
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Cover with cold water and bring to a boil over medium heat. Lower the heat to a simmer and cook until the chiles and onions begin to soften. About 5 minutes
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Add the tomatoes and cook for another 5 minutes or until the tomatoes are soft and their skin cracks.
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Transfer the cooked vegetables to a plate to cool at room temperature. Reserve 1/2 cup of the water and set aside.
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Place the cooked veggies and the cilantro in a food processor or blender. Puree until you reach the desired consistency. Note: Add some of the reserved water if the consistency is too dry. Add a little bit at the time but make sure the salsa it’s not too watery.
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Transfer to a container and taste for salt & pepper. Refrigerate until ready to use.
The salsa will keep for up to 1 week.
Serving: 0.5cups | Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 188mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 22mg | Calcium: 3mg | Iron: 1mg
Frequently Asked Questions
Can I can this salsa?
This recipe isn’t formulated with the acid levels needed for safe shelf-stable canning. Freezing is the better option if you want to make a big batch ahead.
Why is my salsa more brown than red?
Boiling naturally mutes the bright red of the tomatoes. Adding a spoonful of tomato paste when you blend brings the color back.
Is salsa healthy?
Most salsas are very healthy as they’re made with real ingredients and don’t contain any preservatives. The veggies and chiles are packed with vitamins and nutrients that are so good for you!
This salsa Mexicana is very healthy and low in calories. There are only 16 calories for 1/2 cup of salsa!
Fun fact: This Salsa Mexicana was my first recipe ever on this blog!