Salsa Mexicana

A Classic Mexican Salsa Recipe

I want to share with you my favorite salsa recipe. It has great tomato flavor with the pop of cilantro and just the right amount of heat from the serrano chiles.

This salsa goes well with chips, carne asada tacos, taquitos, eggs, and just about any other dish that you like to add salsa to. You will find a variation of this salsa on tables throughout Mexico. It’s a classic and with good reason.

Salsa Mexicana Recipe
Bowl of Salsa Mexicana and Tortilla Chips

How to Make Mexican Salsa

Five ingredients are all you need for this quick and easy salsa recipe.

  • Tomato
  • Onion
  • Garlic
  • Cilantro
  • Lime juice

Three Tips to Make a Great Salsa

  1. Tomatoes are the most important ingredient. The fresher they are the better your salsa will taste. Look for the ripest ones you can find.
  2. Getting a good char on the vegetables is another key to developing the flavor. The lime juice brightens and enhances the flavor.
  3. The recipe calls for two serrano peppers but only add one if you want to reduce the heat.

Try Creating Your Own Salsa

This recipe is a great starting point to develop your own Mexican salsa recipe. Adjust any or all of the ingredients to suit your tastes.

Although this recipe calls for charring the chiles, you can also make it without charring them. Add more chiles for a spicier sauce or reduce the number for a milder version.

Substituting jalapeño chiles for the serrano chiles will make a milder salsa too. Try it with habanero chiles if you want a really hot salsa.

Homemade is Best

I encourage you to make your own salsas. It’s simple, takes little time, and well worth the effort. Store-bought salsas just don’t compare. I think you’ll agree.

Ingredients to Make Salsa Mexicana

Pan-roast the tomatoes, onion, serrano peppers, and garlic.

Tomatoes, onions, serrano chiles roasting in pan.
Pan Roasted Tomatoes, Onions, Chiles, and Garlic

Add all of the ingredients to the blender including the cilantro, lime juice, and salt.

Blend until all of the ingredients are just incorporated. Do not over blend. You want the salsa to have some texture.

Salsa Ingredients in Blender

Looks delicious, doesn’t it? What are you going to put it on?

Closeup Salsa Mexicana
A Bowl Mexican Table Salsa, Salsa Mexicana

Provecho!

Bowl of the Best Salsa Mexicana
Print Pin
3.62 from 21 votes

Mexican Salsa Recipe

Mexican salsa that goes well with chips, carne asada tacos, and eggs.
Course Salsa
Cuisine Mexican
Keyword dip, salsa, salsa roja, Sauce, tomato
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 21kcal
Author Douglas Cullen

Ingredients

  • 6 Roma tomatoes halved
  • 1 medium onion quartered
  • 2 serrano chiles whole
  • 2 cloves of garlic
  • 6 sprigs of cilantro
  • juice of 1 lime
  • 1 teaspoon of salt

Instructions

  • Heat a large skillet or comal on high
  • Place all of the vegetables except the cilantro in the pan or on the comal
  • Allow the vegetables to char turning once
  • Once the ingredients are well charred put them on a plate and allow them to cool
  • Add all of the ingredients to the blender including the cilantro, lime juice, and salt
  • Blend until all of the ingredients are just incorporated. Do not over blend

Notes

This is a vegetarian salsa. This is a vegan salsa. Don’t use a skillet with a non-stick coating. Your salsa will keep in the refrigerator for 3 days. This salsa doesn’t freeze well.

Nutrition

Serving: 1/2 cup | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 11.6mg | Calcium: 12mg | Iron: 0.2mg

 More Salsa Recipes

12 comments… add one
  • Angelica

    Any chance you will post your enchilada sauce recipe you had on your previous website? Been searching high and low for it. Thank you!

  • Diana BEll

    What is a “comal” and where can you buy one.
    PS. I love love your website. Thank you.

  • Poohla

    Douglas, I was just wondering about using the iron skillet or comal and the tomatoes. I tried a different recipe the other day and used my iron skillet to toast the ancho chilies, tomatoes and serrano peppers it called for. After blending all the ingredients, I used the same skillet to heat and cook the finished sauce. I only thought about it after the fact and wondered if the acidic sauce changed in flavor by using the iron skillet. I am sure our grandmothers used their iron for everything and never worried about the acid in them, so I am sure this question is moot, but I still want to know. I am not a very good cook, even though I try, and last weeks sauce did not turn out very tasty. I am going to give this one a try and hope it comes out better. Thank you for posting this.

  • glen

    Hello Douglas, if i double the tomatoes to make it more liquidity would i also double the spices to ? i put a green chilli in mine . Thank U.

  • glen

    Hello ! Mr.D, U said juice of one lime, is that the small or big lime T U. Also i got me a wooden tortilla smasher, A.K.A. tortilla press so i can try to make corn tortillas ,this time i hope they doint stick to the pam covered plastic ! Hope U & Ur wife all the best GOD has !

  • glen warren spencer

    Hello Mr D need help again, i use 2 serranos ,yet next day no heat , any suggestions would help T U

    • If you want to add more heat to the salsa the next day. Very finely chop another serrano pepper and and mix it in with the salsa. Let it sit for about 10 minutes and it it will have the heat you are looking for and will taste great too. Cheers!

    • Nicole

      Why can’t Dr. use 2 Habenero peppers

  • Glen Spencer

    Good morning mr. D I took your advice I used to jalapenos then I take the seeds and stem of another jalapeno and I put that in there and I let it sit overnight and next day it’s perfect and I also add a half a teaspoon of liquid Mesquite flavoring cuz I like Mesquite flavor this is Mike salsa recipe from now on thank you very much !☺☺

  • Cathy

    Just made your salsa and I added 3 Serrano Chile’s less salt. That is really good salsa. I usually make my Mother in laws salsa she taught me when she was alive and that was an ALL day process with 16 pounds of 3 different kinds of Chile’s and peeled all that smash with a can and add salt garlic and I would bag into about 20 bags and put into freezer for the year. But your was much easier love the flavor

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